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Fermented foods: Part 1: Biochemistry and biotechnology/ ed by Didier Montet and Ramesh C. Ray.

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Series: Food biology seriesPublication details: Boca Raton: CRC Press, 2016Description: 387p illustrations (some color)ISBN:

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Incomplete contents:

Part 1. Biochemistry and biotechnology --

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Books	Mahatma Gandhi University Library General Stacks	664.024 Q6 (Browse shelf(Opens below))	Available		57524

Total holds: 0

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Previous	664.024 Q31 Fermentation processes engineering in the food industry/	664.024 Q5 Health benefits of fermented foods and beverages/	664.024 Q51 Microorganisms and fermentation of traditional foods /	664.024 Q6 Fermented foods:	664.024 Q7 Hand book of fermented foods and beverages technology/	664.024 R0 Functional foods biotechnology: biotransformation and analysis of functional foods and ingredients/	664.024 R0.1 Functional foods and biotechnology: sources of functional foods and ingredients/	Next