An edition of Microorganisms and Fermentation of Traditional Foods (2014)

Microorganisms and Fermentation of Traditional Foods

By Ramesh C. Ray,Montet Didier

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Publish Date

2014

Publisher

Taylor & Francis Group,CRC Press

Language

eng

Pages

390

Description:

subjects: Fermentation, Microbiology, Food, Biotechnology, Fermented foods, TECHNOLOGY & ENGINEERING / Food Science