Fermented Foods, Part II: Technological Interventions

Language: English

Published by CRC Press, 2017

113863784X / 9781138637849

Series: Book 9 of 17 - Food Biology

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Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Ramesh C. Ray, Didier MontetThis book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover.

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Title
Fermented Foods, Part II: Technological Interventions
Author
Ray, Ramesh C.
Publisher
CRC Press
Publication year
2017
Condition
New
Binding
Hardcover
Language
English
ISBN 10
113863784X
ISBN 13
9781138637849
Series
Book 9 of 17: Food Biology

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

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Moluna GmbH

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