Recent developments in fermentation technology: toward the next revolution in food production
Netsanet Shiferaw Terefe
Elsevier eBooks
Fermentation
Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches
Caroline Isabel Kothe, Alexander Bolotin, Bochra-Farah Kraïem +2
International Journal of Food Microbiology
Probiotics and Fermented Foods