Microorganisms and fermentation of traditional foods /

"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,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Ray, Ramesh C. (Editor ), Didier, Montet (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : CRC Press, [2015]
Colección:Food biology series.
Temas:
Food > Biotechnology.
Food > Microbiology.
Fermentation.
Fermented foods.
Fermentation
Aliments > Biotechnologie.
Aliments fermentés.
TECHNOLOGY & ENGINEERING > Food Science.
Fermented foods
Food > Biotechnology
Food > Microbiology
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