Corpus ID: 16701227

Fermentation as a Method of Food Processing production of organic acids , pH-development and microbial growth in fermenting cereals Licentiate thesis May 1999

@inproceedings{Sahlin1999FermentationAA,
  title={Fermentation as a Method of Food Processing production of organic acids , pH-development and microbial growth in fermenting cereals Licentiate thesis May 1999},
  author={Peter Sahlin},
  year={1999}
}
2 3 Preface In developing countries, one tenth of the children under five years of age dies due to dehydration. The dehydration is mainly caused by too many of severe incidences of diarrhoea. The main cause for getting diarrhoea is the ingestion of food not having the appropriate standard regarding the hygienic condition. The hygienic standard of a food is based on the processing and handling of the food, as well as on the conditions of the raw materials. A food item prepared with water… Expand
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