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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Détails bibliographiques
Auteur principal: Hui, Yiu H;Ed. Evranuz, E Ozguil
Format: Printed Book
Publié: Boca Raton CRC Press 2012
Édition:2nd;Ed.
Sujets:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
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