Yogurt Making as a Tool to Understand Food Fermentation Process for Non-Science Participants
Designing an outreach program concerning food fermentation for non-science participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
American Society for Microbiology
2019-05-01
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| Series: | Journal of Microbiology & Biology Education |
| Subjects: | |
| Online Access: | http://jmbesubmissions.asm.org/index.php/jmbe/article/view/1662 |