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Microorganisms and Fermentation of Traditional Foods

Ray Ramesh C. Montet D. Eds

Microorganisms and Fermentation of Traditional Foods - Boca Raton CRC Press 2015 - 380 p. - Food biology series .

Subjects--Topical Terms:
Food Microbiology; Food biotechnology; fermented foods; fermentation; food science;

Dewey Class. No.: 664.024 RAY-M

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Anand Agricultural University (AAU)

Microorganisms and Fermentation of Traditional Foods