1. 1
   Lactic acid-fermented oats and barley for human dietary use : with special reference to lactobacillus spp. and to nutritional and sensory properties

   by Marklinder, Ingela
   Published 1996

   Uppsala : Stockholm, Sweden : [Uppsala Universitet] ; Distributor, Almqvist & Wiksell International, 1996.

   76 p. : ill. ; 25 cm.

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2. 2
   The inoculum of the cassava product attíeḱe : microbiological diversity, impact on product quality and safety, and development of a controlled fermentation process

   by Kastner, Sabine
   Published 2008

   2008.

   2 microfiches.

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3. 3
   Selected abstracts on traditional fermented food

   Published 1978

   Jakarta, Indonesia : National Scientific Documentation Center, Indonesian Institute of Sciences, 1978.

   iv, 470 p. ; 29 cm.

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