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...

Fuld beskrivelse

Bibliografiske detaljer
Hovedforfatter: Hui, Yiu H;Ed. Evranuz, E Ozguil
Format: Printed Book
Udgivet: Boca Raton CRC Press 2012
Udgivelse:2nd;Ed.
Fag:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
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MG University

Detaljer om beholdninger fra MG University
Klassifikationsnummer: 664.024 HUI/H
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