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Fermentation microorganisms and flavor changes in fermented foods

Journal Title:
Journal of food science.
Journal Volume/Issue:
2004 Jan-Feb., v. 69, no. 1
Main Author:
McFeeters, R.F.
Format:
Electronic
Language:
English
Subjects:
fermented foods
fermentation
food microbiology
starter cultures
microorganisms
lactic acid bacteria
flavor compounds
lactic fermentation
cucumbers
sourdough bread
literature reviews
View in NAL's Catalog:
IND43655694