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Fermented foods.. Part II,. Technolo...
~
Montet, Didier.
Fermented foods.. Part II,. Technological interventions
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Fermented foods./ editors, Ramesh C. Ray and Didier Montet.
remainder title:
Technological interventions
other author:
Montet, Didier.
Published:
Boca Raton, FL :CRC Press, : c2017.,
Description:
1 online resource :ill. (some col.) :
Notes:
"A Science Publishers book"--Title page.
Subject:
Fermented foods. -
Online resource:
https://www.taylorfrancis.com/books/9781315205359
ISBN:
9781315205359
Fermented foods.. Part II,. Technological interventions
Fermented foods.
Part II,Technological interventions[electronic resource] /Technological interventionseditors, Ramesh C. Ray and Didier Montet. - 1st ed. - Boca Raton, FL :CRC Press,c2017. - 1 online resource :ill. (some col.) - Food biology series. - Food biology series..
"A Science Publishers book"--Title page.
Includes bibliographical references and index.
ISBN: 9781315205359
Standard No.: 10.1201/9781315205359doiSubjects--Topical Terms:
582635
Fermented foods.
LC Class. No.: TP371.44 / .F475 2016
Dewey Class. No.: 664.024
Fermented foods.. Part II,. Technological interventions
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https://www.taylorfrancis.com/books/9781315205359
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