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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...
| Huvudupphovsman: | |
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| Övriga upphovsmän: | , |
| Materialtyp: | Printed Book |
| Publicerad: |
Boca Raton :
CRC Press,
c2012.
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| Ämnen: |
MG University
| Signum: |
R 664.024 ANI |
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| Exemplar | Status otillgänglig |