Fermented foods — a world perspective
- 31 December 1994
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 27 (3), 253-257
- https://doi.org/10.1016/0963-9969(94)90093-0
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Carbohydrate metabolism in lactic acid bacteriaAntonie van Leeuwenhoek, 1983
- African locust bean (parkia species) and its west african fermented food product, dawadawaEcology of Food and Nutrition, 1980
- Sufu and lao-chaoJournal of Agricultural and Food Chemistry, 1970
- A Two-Stage Fermentation of CassavaNature, 1959