Ramesh C. Ray

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Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)

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Fermented Foods, Part II: Technological Interventions (Food Biology Series)

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Food Traceability and Authenticity: Analytical Techniques (Food Biology Series)

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Winemaking: Basics and Applied Aspects (Food Biology Series)

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Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

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Transforming Agriculture Residues for Sustainable Development: From Waste to Wealth (Waste as a Resource)

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Microbial Biotechnology In Horticulture, Vol. 1

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Microbial Enzyme Technology in Food Applications (Food Biology Series)

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