The lactic microbiota of fermented products from Central and South America and its uses in food development : from microbiological safety to consumer acceptance
Files
Date
2020-08-27Metadata
Show full item recordThere is a printed version of this title
Open title information in UEF Primo
Väkeväinen, Kati
Dissertation
Abstract available onlyPublisher
University of Eastern FinlandFaculty of Health Sciences, School of Medicine, Public Health and Clinical Nutrition
Publications of the University of Eastern Finland. Dissertations in Health Sciences, 573
ISSN: 1798-5714
ISBN: 978-952-61-3429-1
ISSN: 1798-5714
ISBN: 978-952-61-3429-1
Keywords
maitohappobakteerit. maissi. fermentointi. maitohappokäyminen. bioreaktorit. veganismi. juomat. laatu. kvinoa. elintarviketurvallisuus. elintarvikemikrobiologia. aistinvarainen arviointi. tuotekehitys. kuluttajakäyttäytyminen. mieltymykset. Lactobacillales. Zea mays. Fermentation. Bioreactors. Diet, Vegan. Fermented Foods and Beverages. Food Quality. Chenopodium quinoa. Food Safety. Food Microbiology. Consumer Behavior.
Collections
- Väitöskirjat [2598]
Publications within this content type and its collections are copyrighted content. Content can be downloaded and printed for personal use. Usage without proper citations and commercial use is prohibited.