Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants
Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students u...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
American Society for Microbiology
2019
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/733a9248325b42379708ab6197ec6f0f |
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