Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
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语言 英语 ● 格式 PDF ● 网页 821 ● ISBN 9781439870693 ● 编辑 E. Ozgul Evranuz & Y. H. Hui ● 出版者 CRC Press ● 发布时间 2012 ● 下载 6 时 ● 货币 EUR ● ID 2663174 ● 复制保护 Adobe DRM
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