… All enteropathogens were inoculated into the tef dough at a level of 103 cells gl and the dough was allowed to ferment naturally (ie without the addition of … (Nigatu & Gashe, 1994), in many other solid-state fermented foods has been an area of intense research over the last …
CITATION STYLE
Rowan, N. J., Anderson, J. G., & Smith, J. E. (1998). Potential infective and toxic microbiological hazards associated with the consumption of fermented foods. In Microbiology of Fermented Foods (pp. 812–837). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_26
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