The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog
Microorganisms and Fermentation of Traditional Foods 1st Edition
Author(s): Ramesh C. Ray
Publisher: CRC Press
ISBN: 9781482223088
Edition: 1st Edition
$39,99
Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
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Quality: High Quality. No missing contents. Printable
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