Indigenous fermented foods

M.J.R. Nout, P.K. Sarkar, L.R. Beuchat

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFood microbiology: fundamentals and frontiers, 3rd edition
EditorsM.P. Doyle, L.R. Beuchat
Place of PublicationWashington
PublisherASM Press
Pages817-835
ISBN (Print)9781555814076
Publication statusPublished - 2007

Cite this

Nout, M. J. R., Sarkar, P. K., & Beuchat, L. R. (2007). Indigenous fermented foods. In M. P. Doyle, & L. R. Beuchat (Eds.), Food microbiology: fundamentals and frontiers, 3rd edition (pp. 817-835). Washington: ASM Press.