Applications of Biotechnology in Traditional Fermented Foods (1992)

Chapter: VI. HUMAN HEALTH, SAFETY, AND NUTRITION

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Previous Chapter: V. ANIMAL DERIVATIVES
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Page 156 Cite Bookmark
Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Suggested Citation: "VI. HUMAN HEALTH, SAFETY, AND NUTRITION." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
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Next Chapter: VII. COMMERCIALIZATION
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