Foods

Alimentos

Dahl, Wendy J.

Thompson-Witrick, Katherine A.

Fermented Foods

Any crop that is harvested green and preserved in a succulent condition by partial fermentation in a more-or-less airtight container such as a silo.
Silage refers to feed preserved by an anaerobic fermentation process in which lactic acid and volatile fatty acids (produced by fermentation) lower the pH of the silage.

Silage

Ensilaje

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The UF/IFAS Department of Food Science and Human Nutrition is among one of the world's largest combined programs in which food science, nutritional sciences, and dietetics are studied within one academic department.&nbsp;

Food Science and Human Nutrition

Food Science and Human Nutrition Department

Fermented Foods

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Ensilaje

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