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
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Bahasa Inggeris ● Format PDF ● Halaman-halaman 390 ● ISBN 9781482223095 ● Penyunting Montet Didier & Ramesh C. Ray ● Penerbit CRC Press ● Diterbitkan 2014 ● Muat turun 3 kali ● Mata wang EUR ● ID 4572126 ● Salin perlindungan Adobe DRM
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