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