Bibliografia
Principal
- D Mossel, J Corry,C. Struijk, R Baird
(1995)
Essentials of the Microbiology of Foods, John Wiley & Sons, (eds.)
- Steinkraus, K.H.
(2018)
Handbook of indigenous fermented foods – revised and expanded, Marcel Dekker, Inc. (disponÌvel na secção de Microbiologia)
- Ed., N.Y , Willey J., Sherwood L. and Woolverton C.
(2016)
Prescott, Harley and Kleins Microbiology, 10th Ed.McGraw-Hill International
- Hoboken, NJ, USA: IFT Press Wiley Blackwell
(2019)
RW Hutkins Microbiology and Technology of Fermented Foods, 2nd Edn
- C.R.Soccol, A.Pandey, and C. Larroche
(2013)
Fermentation Processes Engineering in the Food Industry
- K. Shikha Ojha and Brijesh K. Tiwari,
(2016)
Novel Food Fermentation Technologies, Springer
- Y. H. Hui, E. Özgül Evranuz
(2016)
Handbook of Animal-Based Fermented Food and Beverage Technology, CRC Press
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Artigos científicos selecionados.
Secundária
Não foi definida bibliografia secundária
