MAIN FACTORS AFFECTING THE CONSUMER ACCEPTANCE OF ARGENTINEAN FERMENTED SAUSAGESLOPEZ, Constanza M; BRU, Elena; VIGNOLO, Graciela M et al.Journal of sensory studies. 2012, Vol 27, Num 5, pp 304-313, issn 0887-8250, 10 p.Article

Kocho fermentation = La fermentation du kochoGASHE, B. A.Journal of applied bacteriology. 1987, Vol 62, Num 6, pp 473-477, issn 0021-8847Article

A research note. A puncture testing method for monitoring solid substrate fermentation = Note de recherche. Un test de pénétration pour le contrôle de la fermentation des substrats solidesKRONENBERG, H. J; HANG, Y. D.Journal of food science. 1985, Vol 50, Num 2, pp 539-540, issn 0022-1147Article

Fermented cassava : odor active components = Le manioc fermenté : les principes actifs de l'odeurOHOCHUKU, N. S; BALLANTINE, J. A.Journal of agricultural and food chemistry (Print). 1983, Vol 31, Num 6, pp 1386-1387, issn 0021-8561Article

UNIAXIAL COMPRESSION AND STRUCTURAL DEFORMATION OF FERMENTED SOYBEAN SEEDOGAWA, Yukiharu; TAGUCHI, Satoshi; YAMAMOTO, Nami et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 435-440, issn 0022-4901, 6 p.Article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanutsGREENE, J. L; BRATKA, K. J; DRAKE, M. A et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 146-154, issn 0887-8250, 9 p.Article

"FERMENTED FOODS" EN FERMENTATIE : MYSTIEK, KUNST EN WETENSCHAP. = LES PRODUITS ALIMENTAIRES FERMENTES ET LA FERMENTATION : MYSTIQUE, ART ET SCIENCE.VANDAMME EJ.1982; REVUE DES FERMENTATIONS ET DES INDUSTRIES ALIMENTAIRES.; ISSN 0035-2071; BEL; DA. 1982; VOL. 37; NO 4; PP. 115-123; 5 TABL.Article

VOLATILE FERMENTATION PRODUITS AS ATTRACTANTS FOR MACROLEPTIDOPTERA.UTRIO P; ERIKSSON K.1977; ANN. ZOOL. FENN.; FINL.; DA. 1977; VOL. 14; NO 2; PP. 98-104; BIBL. 1/2 P.Article

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIAREGINA DAMIN, Maria; MINOWA, Eimy; REGINA ALCANTARA, Maria et al.Journal of texture studies. 2008, Vol 39, Num 1, pp 40-55, issn 0022-4901, 16 p.Article

Characteristics of muicro-organisms of importance in the fermentation of fufu and ogi, two Nigerian foods = Caractéristiques des microorganismes essentiels pour la fermentation du fufu et de l'ogi, deux produits nigériansADEGOKE, G. O; BABALOLA, A. K.Journal of applied bacteriology. 1988, Vol 65, Num 6, pp 449-453, issn 0021-8847Article

The microbiology of ogiri production from castor seed (Ricinus communis) = Microbiologie de la fabrication de l'ogiri à partir de graines de ricin (Ricinus communis)BARBER, L; ACHINEWHU, S. C; IBIAMA, E. A et al.Food microbiology. 1988, Vol 5, Num 4, pp 177-183, issn 0740-0020Article

Die Erzeugung fermentierter Lebensmittel als Teil der Biotechnologie = La production de produits alimentaires fermentés comme faisant partie de la biotechnologieHAMMES, W. P.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1986, Vol 9, Num 5-6, pp 129-130, issn 0366-7154Article

NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD)YOU, Xing-Yong; YANG XU; HUANG, Zhi-Bing et al.Journal of food quality. 2010, Vol 33, Num 4, pp 477-489, issn 0146-9428, 13 p.Article

OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUESMONDRAGON-BERNAL, Olga; RODRIGUES, Maria Isabel; ANDRE BOHNI, Helena Maria et al.Journal of sensory studies. 2010, Vol 25, Num 3, pp 371-389, issn 0887-8250, 19 p.Article

Isolation of fermented dairy flavoursSIBEIJN, M; VAN DER HORST, H. C; DE JONG, C et al.Bulletin - International Dairy Federation. 2004, Num 389, pp 69-73, issn 0259-8434, 5 p.Conference Paper

Comparison of compositions of odor components of natto and cooked soybeans = Comparaison de la composition en composés de la flaveur du soja cuit et du «Natto»SUGAWARA, E; ITO, T; ODAGIRI, S et al.Agricultural and biological chemistry. 1985, Vol 49, Num 2, pp 311-317, issn 0002-1369Article

Microbiology of fermented foods. Volume 1 = Microbiologie des produits fermentés. Volume 1WOOD, B. J. B.1985, 385 p.Book

Microbiology of fermented foods. Volume 2 = Microbiologie des produits fermentés. Volume 2WOOD, B. J. B.1985, 306 p.Book

Alcoholic fermentation of raw cassava starch by Rhizopus koji without cookingFUJIO, Y; SUYANADONA, P; ATTASAMPUNNA, P et al.Biotechnology and bioengineering. 1984, Vol 26, Num 4, pp 315-319, issn 0006-3592Article

EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESEJOOYANDEH, Hossein.Journal of texture studies. 2009, Vol 40, Num 5, pp 497-510, issn 0022-4901, 14 p.Article

Laboratory preparation of a new soy-based kishk = Préparation en laboratoire d'un nouveau kishk à base de sojaHAFEZ, Y. S; HAMADA, A. S.Journal of food science. 1984, Vol 49, Num 1, pp 197-198, issn 0022-1147Article

Volatile components of Sergia lucens and its fermented product = Composés volatils de Sergia lucens et de son produit dérivé fermentéCHOI, S. H; KATO, H.Agricultural and biological chemistry. 1984, Vol 48, Num 6, pp 1479-1486, issn 0002-1369Article

Biotechnology. A comprehensive treatise in 8 volumes edited by H. J. Rehm and G. Reed. Volume 5. Food and feed production with microorganisms = Biotechnologie. Un traité complet en 8 volumes édité par H.: J. Rehm et G. Reed. Volume 5. Production par les microorganismes de produits alimentaires et aliments pour animauxREED, G.1983, 639 p., isbn 3-527-25767-5Book

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented FoodJI YOUNG JUNG; SE HEE LEE; JEONG MYEONG KIM et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 7, pp 2264-2274, issn 0099-2240, 11 p.Article

Ferments d'acidification: succès encore inégal pour : l'ensemencement directMEYER, Hanne-Lys.Revue laitière française. 2006, Vol 667, pp 34-35, issn 0035-3590, 2 p.Article