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Montet Didier & Ramesh C. Ray
Microorganisms and Fermentation of Traditional Foods [PDF ebook]

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Pokrywa Montet Didier & Ramesh C. Ray: Microorganisms and Fermentation of Traditional Foods (PDF)

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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Język Angielski ● Format PDF ● Strony 390 ● ISBN 9781482223095 ● Redaktor Montet Didier & Ramesh C. Ray ● Wydawca CRC Press ● Opublikowany 2014 ● Do pobrania 3 czasy ● Waluta EUR ● ID 4572126 ● Ochrona przed kopiowaniem Adobe DRM

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Więcej książek elektronicznych tego samego autora (ów) / Redaktor

Montet Didier Ramesh C. Ray Montpellier, France) Didier Montet (International Center for Agricultural Research for Development (Cirad)India) Ray Ramesh C. (Central Tuber Crops Research Institute

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