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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Bibliografische gegevens
Hoofdauteur: Hui, Yiu H;Ed. Evranuz, E Ozguil
Formaat: Printed Book
Gepubliceerd in: Boca Raton CRC Press 2012
Editie:2nd;Ed.
Onderwerpen:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Online toegang:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

Internet

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

MG University

Exemplaargegevens van MG University
Plaatsingsnummer: 664.024 HUI/H
Kopie Status is onbeschikbaar

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