Abstract
“Fermentation” is a term that has been used to refer to various processes involving limited biochemical changes brought about by microorganisms or their enzymes. Prescott and Dunn (1957) reviewed the changes in meaning which the term has undergone since...
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CITATION STYLE
APA
Frank, J. F., & Marth, E. H. (1988). Fermentations. In Fundamentals of Dairy Chemistry (pp. 655–738). Springer US. https://doi.org/10.1007/978-1-4615-7050-9_13
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