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...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखक: Hui, Yiu H;Ed. Evranuz, E Ozguil
स्वरूप: Printed Book
प्रकाशित: Boca Raton CRC Press 2012
संस्करण:2nd;Ed.
विषय:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
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http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

MG University

होल्डिंग्स विवरण से MG University
बोधानक: 664.024 HUI/H
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