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Handbook of animal-based fermented food and beverage technology /
"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in...
| 第一著者: | |
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| その他の著者: | , |
| フォーマット: | Printed Book |
| 出版事項: |
Boca Raton :
CRC Press,
c2012.
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| 主題: |
MG University
| 請求記号: |
R 664.024 ANI |
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| 所蔵 | ステータス情報は利用できません |