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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Dettagli Bibliografici
Autore principale: Hui, Yiu H;Ed. Evranuz, E Ozguil
Natura: Printed Book
Pubblicazione: Boca Raton CRC Press 2012
Edizione:2nd;Ed.
Soggetti:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Accesso online:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

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

MG University

Dettagli sul posseduto da MG University
Collocazione: 664.024 HUI/H
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