Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
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Dil İngilizce ● Biçim PDF ● Sayfalar 413 ● ISBN 9781498740814 ● Editör Didier Montet & Ramesh C. Ray ● Yayımcı CRC Press ● Yayınlanan 2016 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 4790490 ● Kopya koruma Adobe DRM
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