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SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES
2018
Ovoŝi Rossii
Along with heat treatment, Smoking and drying in the sun, one of the oldest ways to preserve food is fermentation (fermentation). Fermented foods appeared long before people learned about the existence of microorganisms, and entered the traditional diet of almost all cultures. Currently, the production of salted, fermented and wetted products is an important segment of the food industry. The rate of reproduction of microorganisms in foods is affected by several factors including properties of
doi:10.18619/2072-9146-2018-5-77-80
fatcat:tett24gjircwvc7qgssfq77num