Microbiology and technology of fermented foods
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bio...
| Autor principal: | |
|---|---|
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub
2006.
|
| Edición: | 1st ed |
| Colección: | IFT Press series.
|
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009664728206719 |
