Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray, Didier Montet.

"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,...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Other Authors:	Ray, Ramesh C. (Editor), Didier, Montet (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, [2015]
Series:	Food biology series.
Subjects:	Food > Biotechnology. Food > Microbiology. Fermentation. Fermented foods.