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...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Hui, Yiu H;Ed. Evranuz, E Ozguil
Format: Printed Book
Veröffentlicht: Boca Raton CRC Press 2012
Ausgabe:2nd;Ed.
Schlagworte:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
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MG University

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Signatur: 664.024 HUI/H
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