Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
Pages: 413
Category: Kostvetenskap & näringslära
e-ISBN: 9781498740814
Shipping weight: 1.2 kg
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