Search Results for: Fatty subtances
diet through development of a diversity of flavors, aromas, and textures in food substrates. preservation of substantial amounts of food through lactic acid, alcohol, acetic acid , and alkaline fermentations. biological enrichment of food substrates with protein, essential amino acids , essential fatty
diet through development of a diversity of flavors, aromas, and textures in food substrates. preservation of substantial amounts of food through lactic acid, alcohol, acetic acid , and alkaline fermentations. biological enrichment of food substrates with protein, essential amino acids , essential fatty...
https://www.newworldencyclopedia.org/entry/Fermentation