Biochemistry and biotechnology of fermented foods
Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. When the healthy value of...
| Altri autori: | |
|---|---|
| Natura: | Libro |
| Lingua: | English |
| Pubblicazione: |
New York
Delve Publishing
[2017]
|
| Soggetti: |