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The Fermentation Association

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Science Behind the Safety of Fermented Foods

Wednesday, 04 March 2020 by Mo Langer
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Panel: Managing Microbiomes to Improve Flavor

Wednesday, 12 February 2020 by Mo Langer
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Managing Microbiomes to Prevent Spoilage/Defects

Wednesday, 12 February 2020 by Mo Langer
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Monitoring Food Microbiomes

Wednesday, 12 February 2020 by Mo Langer
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Yogurt: “Live and Active”

Wednesday, 12 February 2020 by Mo Langer
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Do Fermented Foods Benefit Human Health?

Wednesday, 12 February 2020 by Mo Langer
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Probiotics and Fermented Foods

Wednesday, 12 February 2020 by Mo Langer
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Microbial Diversity in Fermented Foods

Tuesday, 04 February 2020 by Mo Langer
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Yeast-Fermented Foods

Tuesday, 04 February 2020 by Mo Langer
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LAB Fermented Foods

Tuesday, 04 February 2020 by Mo Langer
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The Fermentation Association (TFA) is a trade association with the mission of getting more people to enjoy more fermented products.

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