Handbook of Animal-Based Fermented Food and Beverage Technology, 2nd edition

Autor:	Hui, Y. H., Ozgül, E., Chadan, R. C., Cocolin, l., Drosinos, E. H., Goddik, L., Rodríguez González, Ana, Toldrá Vilardell, Fidel
Rok vydání:	2012
Předmět:	digestive oral and skin physiology
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
Popis:	2nd edition 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 interest among scientists and food processors.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca365edc1eea9f9bb3ef140a4ac3ad8d http://hdl.handle.net/10261/109844 Zobrazit plný text záznamu