Methods of preparation of Swazi traditional fermented foods

机译：斯威士族传统发酵食品的制备方法

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Simatende Protus; Gadaga Tendekayi Henry; Jabulani Nkambule Stanley; Siwela Muthulisi;
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1. Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, Properties, and Consumption [J] . Ecology of Food and Nutrition . 2010,第4期

机译：贝宁，Mutchayan，Dikouanyouri和Tayohounta的三种传统发酵猴面包树食品：制备，特性和消费量
2. Three traditional fermented baobab foods from Benin, mutchayan, dikouanyouri, and tayohounta: preparation, properties, and consumption. [J] . Chadare F. J, Gayet D. P, Azokpota P, Ecology of Food and Nutrition . 2010,第4期

机译：贝宁，mutchayan，dikouanyouri和tayohounta的三种传统发酵猴面包树食品：制备，特性和食用。
3. Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods. [J] . Oguntoyinbo F. A, Tourlomousis P, Gasson M. J, International Journal of Food Microbiology . 2011,第1期

机译：使用独立于培养的方法分析西非传统谷物食品的细菌群落。
4. Chinese Traditional Fermented Rice Foods: A Review [C] . Lu Zhanhui, Yu Yanxia, Zong Yingjun, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：中国传统发酵大米食品述评
5. IMPACT OF IRRADIATION ON THE MICROFLORA OF MEAT FOR THE PRODUCTION OF FERMENTED SAUSAGE, EFFECT OF RADIOLYTIC PRODUCTS ON BACTERIA IN A FOOD SYSTEM AND A NEW METHOD FOR THE ENUMERATION OF RADIATION-RESISTANT, NON-SPORE-FORMING BACTERIA. [D] . DICKSON, JAMES SPARROW. 1984

机译：辐照对食品生产中的发酵香肠的微生物微丝的影响，放射性体系对食品系统中细菌的影响以及一种对抗辐射，无孢子形成细菌进行计数的新方法。
6. Colonization Ability and Impact on Human Gut Microbiota of Foodborne Microbes From Traditional or Probiotic-Added Fermented Foods: A Systematic Review [O] . Marianna Roselli, Fausta Natella, Paola Zinno, 2021

机译：来自传统或益生菌的发酵食品的食源性微生物的殖民化能力和对人体肠道微生物的影响：系统评价
7. Methods of preparation of Swazi traditional fermented foods [O] . Protus Simatende, Tendekayi Henry Gadaga, Stanley Jabulani Nkambule, 2015

机译：制备斯威士兰传统发酵食品的方法

Methods of preparation of Swazi traditional fermented foods

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