Preserving the food preservation legacy
Author:
Affiliation:
1. Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
2. CSIRO Agriculture & Food, Werribee, VIC, Australia
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2065459
Reference229 articles.
1. The emergence of gastronomic engineering
2. Occurrence and function of yeasts in Asian indigenous fermented foods
3. Butter Oil and Ghee
4. Pressure-induced thermotolerance of Lactobacillus rhamnosus GG
5. Andes, L. E. 1894. Das Conservieren der Nahrungs- und Genußmittel. Vienna, Austria: U. Hartleben´s Verlag.
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