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...

Ful tanımlama

Detaylı Bibliyografya
Yazar: Hui, Yiu H;Ed. Evranuz, E Ozguil
Materyal Türü: Printed Book
Baskı/Yayın Bilgisi: Boca Raton CRC Press 2012
Edisyon:2nd;Ed.
Konular:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
Online Erişim:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813

Internet

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

MG University

Detaylı Erişim Bilgileri MG University
Yer Numarası: 664.024 HUI/H
Kopya Bilgisi Konumu erişilebilir değil.

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