Microorganisms and Fermentation of Traditional Foods
| Author | : Ramesh C. Ray |
| Publisher | : CRC Press |
| Total Pages | : 390 |
| Release | : 2014-08-21 |
| ISBN-10 | : 9781482223095 |
| ISBN-13 | : 1482223090 |
| Rating | : 4/5 (090 Downloads) |
Book Synopsis Microorganisms and Fermentation of Traditional Foods by : Ramesh C. Ray
Download or read book Microorganisms and Fermentation of Traditional Foods written by Ramesh C. Ray and published by CRC Press. This book was released on 2014-08-21 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 biolog
