Handbook of Plant-Based Fermented Food and Beverage Technology

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...

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Bibliographic Details
Main Author: Hui, Yiu H;Ed. Evranuz, E Ozguil
Format: Printed Book
Published: Boca Raton CRC Press 2012
Edition:2nd;Ed.
Subjects:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Online Access:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

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MG University

Holdings details from MG University
Call Number: 664.024 HUI/H
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