Starter Cultures: Uses in the Food Industry

Encyclopedia of Food Microbiology: Second Edition

Volumn , Issue , 2014, Pages 529-534

  Hansen, E B ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Acetaldehyde; Acetic acid; Beer; Cheese; Diacetyl; Ethanol; Fermented milk; Fermented sausages; Food fermentation; Lactic acid; Lactic acid bacteria; Molds; Probiotics; Sourdough; Vinegar; Wine; Yeast; Yogurt

Indexed keywords

EID: 85043238083     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384730-0.00320-7     Document Type: Chapter

References (7)

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7. Technology of Cheesemaking 2010, Wiley-Blackwell. Second ed. B.A. Law, A.Y. Tamime (Eds.).