![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Microbioiogy of Food Fermentations-Second Edition
Subscribe/Renew Journal
In many less developed areas of the world, fermentation alon with natural drying are the major food preservation methods, and are vital to more than half of the world's population. Fermentation process, encourage the multiplication of microorganisms and their metabolic activities in foods.
User
Information
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 176
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 1