Search
Skip to Search Results
Filter
Subject / Keyword
- 2Fermented foods
- 1Fermentation
- 1Fermented foods--Research
- 1Food--Biotechnology
- 1Indigenous fermented foods
- 1Lactobacillus
Author / Creator / Contributor
Year
Collections
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of /Theses and Dissertations
Languages
Item type
Departments
-
2022-04-12
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee,...
1 - 2 of 2