Microorganisms and fermentation of traditional foods

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,...

Ausführliche Beschreibung

Bibliographische Detailangaben
Weitere Verfasser: Ray, Ramesh C. (HerausgeberIn), Montet, Didier (HerausgeberIn)
Format: Buch
Sprache:English
Veröffentlicht: Boca Raton, FL CRC Press [2015]
Schriftenreihe:Food biology series
Schlagworte:
Food > Biotechnology.
Food > Microbiology.
Fermentation.
Fermented foods.