Lactic acid fermentation is widely applied in tropical climates as a low-cost method of enhancing food quality, safety and shelf-life (Cooke et al. 1987; Nout & Motarjemi 1997). In many developing countries, the manufacture, preservation and distribution of foods...
CITATION STYLE
Nout, M. J. R., & Sarkar, P. K. (1999). Lactic acid food fermentation in tropical climates. In Lactic Acid Bacteria: Genetics, Metabolism and Applications (pp. 395–401). Springer Netherlands. https://doi.org/10.1007/978-94-017-2027-4_26
Mendeley helps you to discover research relevant for your work.