Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.


All chapters
Previous chapter Next chapter

Chapter 9

Fermented and Microbial Foods

So far in this book we have been almost exclusively concerned with the negative roles that micro-organisms play in food. There is however a huge diversity of foods where microbial activity is an essential feature of their production. Some are listed in Table 9.1 and in this chapter we will describe ...

Publication details


Print publication date
11 Sep 2007
Copyright year
2007
Print ISBN
978-0-85404-284-5
PDF eISBN
978-1-84755-794-0