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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile nagusia: Hui, Yiu H;Ed. Evranuz, E Ozguil
Formatua: Printed Book
Argitaratua: Boca Raton CRC Press 2012
Edizioa:2nd;Ed.
Gaiak:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Sarrera elektronikoa:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

Internet

http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

MG University

Aleari buruzko argibideak MG University
Sailkapena: 664.024 HUI/H
Alea Egoera zuzenean ez dago erabilgarri

Antzeko izenburuak