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Journal
1999 | 2 | 65-80
Article title

Application of microorganisms in the production of fermented food

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Languages of publication
PL
Abstracts
EN
The paper presents a review of the problems related to the use of bacteria and fungi to produce fermented food. Attention has been paid to the following issues: criteria of strain selection, composition and character of the starter cultures, and significance of their metabolic activity in determining physical and organoleptic properties of the products, enhancing nutritional value, and ensuring long product shelf-life and safety.
Publisher

Journal
Year
Issue
2
Pages
65-80
Physical description
Contributors
author
author
References
Document Type
Publication order reference
I. Usajewicz, Katedra Mikrobiologii Przemyslowej i Zywnosci, Akademia Rolniczo-Techniczna, Plac Cieszynski 1, 10-957 Olsztyn-Kortowo, Poland
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YADDA identifier
bwmeta1.element.element-from-psjc-2162880a-6a94-3f1e-baf2-ba39f223c0b5
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