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. 2002 Apr;1(1):23-32.
doi: 10.1111/j.1541-4337.2002.tb00004.x.

Fermentations in World Food Processing

K H Steinkraus Ph.D  1
Affiliations

Fermentations in World Food Processing

K H Steinkraus Ph.D. Compr Rev Food Sci Food Saf. 2002 Apr.
No abstract available

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References

    1. Aalbersberg WGL, Lovelace CEA, Madheji K, Parkinson SV. 1988. Davuke, the traditional Fijian method of pit preservation of staple carbohydrate foods. Ecol Food and Nutr. 21: 173-180.
    1. Abd-el-Malek T, Demerdash M. 1977. Microbiology of kishk. Symposium on Indigenous Fermented Foods (SIFF), Global Impacts of Applied Microbiology (GIAMV) Nov 21-27, 1977. Bangkok Thailand.
    1. Akinrele IA, Adeyinka O, Edwards CCA, Olatunji FO, Dina JA, Koleoso OA. 1970. The development and production of soy ogi. FIIR Research report nr 42. Fed Ministry of Industries. Lagos, Nigeria.
    1. Arora DK, Mukerji KG, Marth EH. 1991. Handbook of Applied Mycology. Vol. 3. Foods and Feeds. New York , NY : Marcel Dekker.
    1. Arroyo PT, Ludovico-Pelago LA, Solidum HT, Chiu YN, Lero M, Alcantara EE. 1977. Studies on rice-shrimp fermentation: balao balao. Phil J Food Sci and Tech 2: 106-125.

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