Quality and Flavor of Fermented Products

G. Smit, J.T.M. Wouters, W.C. Meijer

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	Handbook of Food and Beverage Fermentation Technology
Editors	H. Hui, L.M. Goddik
Place of Publication	New York
Publisher	CRC Press
Chapter	5
Number of pages	24
Edition	1
ISBN (Electronic)	9780429223952
ISBN (Print)	9780824747800
Publication status	Published - 2004

Access to Document

https://www.taylorfrancis.com/books/edit/10.1201/9780203913550/handbook-food-beverage-fermentation-technology-hui-lisbeth-meunier-goddik-jytte-josephsen-wai-kit-nip-peggy-stanfield

Cite this

Smit, G., Wouters, J. T. M., & Meijer, W. C. (2004). Quality and Flavor of Fermented Products. In H. Hui, & L. M. Goddik (Eds.), Handbook of Food and Beverage Fermentation Technology (1 ed.). CRC Press. https://www.taylorfrancis.com/books/edit/10.1201/9780203913550/handbook-food-beverage-fermentation-technology-hui-lisbeth-meunier-goddik-jytte-josephsen-wai-kit-nip-peggy-stanfield

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Smit, G, Wouters, JTM & Meijer, WC 2004, Quality and Flavor of Fermented Products. in H Hui & LM Goddik (eds), Handbook of Food and Beverage Fermentation Technology. 1 edn, CRC Press, New York. <https://www.taylorfrancis.com/books/edit/10.1201/9780203913550/handbook-food-beverage-fermentation-technology-hui-lisbeth-meunier-goddik-jytte-josephsen-wai-kit-nip-peggy-stanfield>