Handbook of plant-based fermented food and beverage technology / edited by Y.H. Hui, administrative associate editor, E. Özgül Evranuz.
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 foo...
Saved in:
Online Access: |
Full Text (via Taylor & Francis) |
---|---|
Other Authors: | , , |
Other title: | Handbook of fermented food and beverage technology Handbook of food and beverage fermentation technology. |
Format: | Electronic eBook |
Language: | English |
Published: |
Boca Raton :
CRC Press,
[2012]
|
Edition: | 2nd ed. |
Subjects: |
Internet
Full Text (via Taylor & Francis)Online
Call Number: |
TP371.44
|
---|---|
TP371.44 | Available |