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Microorganisms and fermentation of traditional foods /

Microorganisms and fermentation of traditional foods / [electronic resource] [edited by] Ramesh C. Ray and Didier Montet. - 1 online resource (color plates, 390 pages) : illustrations. - Food Biology Series .

Includes bibliographical references and index.

ISBN: 9781482223095 (e-book)

Subjects--Topical Terms:
Food--Biotechnology.
Food--Microbiology.
Fermentation.
Fermented foods.

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TP248.65.F66 / . M53 2015

Dewey Class. No.: 664/.024

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