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,...
| Kolejni autorzy: | , |
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| Format: | Książka |
| Język: | English |
| Wydane: |
Boca Raton, FL
CRC Press
[2015]
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| Seria: | Food biology series
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| Hasła przedmiotowe: |