Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Pages: 1536
Category: Kostvetenskap & näringslära
e-ISBN: 9781482260700
Shipping weight: 1.2 kg
Ships in: 1-2 days
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