Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations
Article first published online: 18 JUL 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 47, Issue 12, pages 2469–2476, December 2012
How to Cite
Demarigny, Y. (2012), Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations. International Journal of Food Science & Technology, 47: 2469–2476. doi: 10.1111/j.1365-2621.2012.03087.x
- Issue published online: 12 NOV 2012
- Article first published online: 18 JUL 2012
- (Received 17 November 2011; Accepted in revised form 7 April 2012)
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