The role of fermentation in food preservation and food quality.

Authors
Publication date 2005
Host editors
  • R. Nout
  • W. de Vos
  • M.H. Zwietering
Book title Food Fermentation.
Pages (from-to) 69-76
Publisher Wageningen: Wageningen University Press
Organisations
  • Faculty of Science (FNWI) - Swammerdam Institute for Life Sciences (SILS)
Document type Chapter
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