The History of Fermented Foods

By J. Prajapati, B. Nair. 2003

115 citations recorded by the source corpus.

Subfields: Food Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/f6605a5e2c9b2168a80cb0b26bd8e6284fec8946

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. F. Bourdichon
2. S. Casaregola
3. C. Farrokh
4. Monica L. Gerds
5. W. Hammes
6. I. Powell
7. G. Huys
8. J. Harnett

Citations in the corpus

• Food fermentations: microorganisms with technological beneficial use. (2012, background): “Preservation of food including the use of fermentation of otherwise perishable rawmaterials has been used by man since the Neolithic period (around 10000 years BC) (Prajapati and Nair, 2003).”