Egon Bech Hansen

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• 2014

  Starter Cultures: Uses in the Food Industry.

  Hansen, E. B., 2014, Encyclopedia of Food Microbiology. Elsevier, Vol. 3. p. 529-534

  Research output: Chapter in Book/Report/Conference proceeding › Encyclopedia chapter › Research › peer-review

  • Starter Culture 100%
  • Acidification 40%
  • Food Fermentation 20%
  • Food Matrix 20%
  • Yogurt 20%