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...

Täydet tiedot

Bibliografiset tiedot
Päätekijä: Hui, Yiu H;Ed. Evranuz, E Ozguil
Aineistotyyppi: Printed Book
Julkaistu: Boca Raton CRC Press 2012
Painos:2nd;Ed.
Aiheet:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Linkit:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

Internet

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

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Saatavuus: MG University
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