Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop.

M.J.R. Nout; Y. Motarjemi

doi:10.1016/S0956-7135(97)00021-2

Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop.

M.J.R. Nout, Y. Motarjemi

VLAG

Research output: Contribution to journal › Article › Academic › peer-review

100 Citations (Scopus)

Original language	English
Pages (from-to)	221-226
Journal	Food Control
Volume	8
Issue number	5/6
DOIs	https://doi.org/10.1016/S0956-7135(97)00021-2
Publication status	Published - 1997

Keywords

Bacteria
Diarrhoea
Foodborne diseases
Lactic fermentation
Parasite
Pathogens
Safety
Virus

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/S0956-7135(97)00021-2

https://edepot.wur.nl/147855Licence: Taverne

Cite this

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title = "Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop.",

keywords = "Bacteria, Diarrhoea, Foodborne diseases, Lactic fermentation, Parasite, Pathogens, Safety, Virus",

author = "M.J.R. Nout and Y. Motarjemi",

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AU - Motarjemi, Y.

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KW - Diarrhoea

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KW - Lactic fermentation

KW - Parasite

KW - Pathogens

KW - Safety

KW - Virus

U2 - 10.1016/S0956-7135(97)00021-2

DO - 10.1016/S0956-7135(97)00021-2

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JO - Food Control

JF - Food Control

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