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...
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| Formaat: | Boek |
| Taal: | English |
| Gepubliceerd in: |
New York
Delve Publishing
[2017]
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| Onderwerpen: |