Microorganisms and fermentation of traditional foods
"The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and... Celý popis
| Instituce: | Tomas Bata University |
|---|---|
| Další autoři: | Ray, Ramesh C., 1955-, Montet, Didier, 1959- |
| Médium: | Kniha |
| Jazyk: | English |
| Vydáno: |
Boca Raton ; CRC Press, Taylor & Francis Group, 2015 |
| Edice: |
Food biology series
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| Témata: | |
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