Containing chapters devoted to the major fermented foods produced around the world, this book is aimed at readers who are expected to have had a basic course in microbiology, at minimum, as well as courses in food microbiology and food science.
| ISBN-13: | 9781781633014 |
| ISBN-10: | 1781633010 |
| Publisher: | Unknown Publisher |
| Publication date: | 2013-04 |
| Edition description: | 1 |
| Pages: | 300 |
| Author: | Thomas Högg |
| Language: | en |
| Binding: | Hardcover |
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