Work

Preservation and fermentation: past, present and future

Year: 2002

Type: review

Source: International Journal of Food Microbiology

DOI: 10.1016/s0168-1605(02)00174-5

Authors: R Paul Ross, S Morgan, C Hill

Institutions: Teagasc - The Irish Agriculture and Food Development Authority, University College Cork

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2095446796

FWCI: 2.555

Cites: 96

Cited by: 982

Related to: 10