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,...
| Autres auteurs: | , |
|---|---|
| Format: | Livre |
| Langue: | English |
| Publié: |
Boca Raton, FL
CRC Press
[2015]
|
| Collection: | Food biology series
|
| Sujets: |