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Found 1 from your keywords: author=REMIZE, Fabienne
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Safety and Microbiological Quality
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REMIZE, FabienneMONTET, Didier

The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of pec…

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572 SAF