000			01069nam a2200121Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
100			_aMontet, Didier||Remize, Fabienne
245		0	_aSafety and Microbiological Quality
546			_aEnglish[eng]
650			_atiger nuts||n/a||table olives||medium-chain fatty acids||nutritional value||microbial lipids||Bifidobacterium spp.||Lactic Acid Bacteria||free radical scavenging||viability||anti-carcinogenic||technological characteristics||fermented papaya preparation (FPP)||beverage||product development||predictive microbiology||sea buckthorn||Carica papaya||fungicide||stuck fermentation||reconstituted milk||L. rhamnosus GG||antioxidant||growth parameters||horchata||pesticide||microbiology||culture optimization||fresco culture||yeast||PCA||quality||Asian countries||Probiotics||traditional||shelf life||lactic fermentation||Mucor circinelloides||fermentation||anti-diabetic||Enterococcus spp.||alcoholic fermentation||Shigella||oxidative stress||wine
856			_uhttps://mdpi.com/books/pdfview/book/1579
942			_cEB
999			_c8427 _d8427