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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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press, Taylor & Francis Group,
2015.
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| Series: | Food biology series.
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| Subjects: | |
| Online Access: | Cover image |
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