Fermented Foods, Part IAuthor :
Paperback
Published : Friday 18 December 2020
Description
As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn
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