[PDF.76xl] Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

[PDF.yt11] Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

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 | #3145497 in Books |  2014-08-21 | Original language:English | PDF # 1 |  1.00 x6.00 x9.20l,.0 | File type: PDF | 390 pages

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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 biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and veget...

You can specify the type of files you want, for your device.Microorganisms and Fermentation of Traditional Foods (Food Biology Series)   |  From CRC Press. A good, fresh read, highly recommended.

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