Fermented Foods, Part I: Biochemistry and Biotechnology

1st Edition

Didier Montet, Ramesh C. Ray

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CRC Press
Published April 19, 2016
Reference - 413 Pages
ISBN 9780429183768 - CAT# KE86701

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Summary

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

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