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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Bibliographic Details
Other Authors: Ray, Ramesh C., 1955- (Editor), Montet, Didier, 1959- (Editor)
Format: Book
Language: English
Published: Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]
Series: Food biology series
ISBN: 9781482223088
Physical Description: vii, 380 stran : ilustrace (některé barevné) ; 24 cm


Table of contents

Status Description Location Call Number
In house loan

Study room - 3rd floor Call Number 664/MICROORGANISMS

Status Description Location Call Number
In house loan Study room - 3rd floor 664/MICROORGANISMS