{"title":"Review: Fermented Foods: The History and Science of a Microbiological Wonder, by Christine Baumgarthuber","authors":"M. McConnell","doi":"10.1525/gfc.2023.23.2.107","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"68 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Gastronomica : the journal of food and culture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1525/gfc.2023.23.2.107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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