Work

Microorganisms in Traditional Fermented Foods: Resources for Biotechnological Development

Year: 2001

Type: book-chapter

Source: WORLD SCIENTIFIC eBooks

DOI: 10.1142/9789812811820_0008

Author: PRISCILLA C. SANCHEZ

Institution: University of the Philippines Los Baños

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1881454571

FWCI:

Cites:

Cited by: 2

Related to: 10