MICROBIOLOGICAL STUDIES ON SOME FERMENTED FOODS
SHIMAA ABDEL RAUOF AMIN ALI;
Abstract
Fermented food represent on average one-third of total food consumption (Nout and Kiers, 2005) especially fermented soybean that are wide-spread from many part of the world as a local food. Soybean and soybean products containing various amounts of p
Other data
| Title | MICROBIOLOGICAL STUDIES ON SOME FERMENTED FOODS | Other Titles | دراسات ميكروبيولوجية على بعض الأغذية المتخمرة | Authors | SHIMAA ABDEL RAUOF AMIN ALI | Keywords | MICROBIOLOGICAL STUDIES ON SOME FERMENTED FOODS | Issue Date | 2013 | Description | Fermented food represent on average one-third of total food consumption (Nout and Kiers, 2005) especially fermented soybean that are wide-spread from many part of the world as a local food. Soybean and soybean products containing various amounts of p |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 123564G3286.pdf | 121.43 kB | Adobe PDF | View/Open |
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