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Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
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Type: BOOK - Published: 2019-11-04 - Publisher: Frontiers Media SA
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Type: BOOK - Published: 2014-12-17 - Publisher: CRC Press
This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes a
Language: en
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Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-w