Biochemistry and Biotechnology of Fermented Foods
"Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. When the healthy val...
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| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Delve Publishing
2017
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food biochemistry and food processing
