1992•Unpublished venueRequires access

Classification and actions of food microorganisms - with particular reference to fermented foods and lactic acid bacteria.

K. Hayakawa, Y. Nakazawa, A. Hosono

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Key concepts: Food science, Lactic acid, Fermentation in food processing, Microorganism, Fermentation, Bacteria, Food microbiology, Biotechnology

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Classification and actions of food microorganisms - with particular reference to fermented foods and lactic acid bacteria. — Research Paper | ScholarLens