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The microbes make the sake brewery

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print ...

Jul 24, 2014 5 / 5 (2) 0

Making low-fat cheese taste better

In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.

Oct 15, 2013 not rated yet 0

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