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,...

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Bibliographic Details
Other Authors: Ray, Ramesh C. (Editor), Montet, Didier (Editor)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press [2015]
Series:Food biology series
Subjects:
Food > Biotechnology.
Food > Microbiology.
Fermentation.
Fermented foods.