Handbook of Animal-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...
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| Online Access: |
Full Text (via Taylor & Francis) Full Text (via Taylor & Francis) |
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| Other Authors: | , |
| Other title: | Handbook of fermented food and beverage technology. Handbook of food and beverage fermentation technology. |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
[2012]
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| Edition: | 2nd ed. |
| Subjects: |
Internet
Full Text (via Taylor & Francis)Full Text (via Taylor & Francis)
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| Call Number: |
TP371.44 .H358 2012
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| TP371.44 .H358 2012 | Available |