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速递书局
| 封面: |
 |
| 题名: |
Fermented Foods: Part II: Technological Interventions |
| 作者: |
Ramesh C. Ray and Didier Montet |
| 出版社: |
CRC Press |
| 出版日期: |
2017-01-01 |
| ISBN: |
Print ISBN: 978-1-138-63784-9 eBook ISBN: 978-1-351-79377-3 |
| 附属页: |
齐全 |
| 书签: |
有 |
| 格式: |
清晰PDF |
| 内容简介: |
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world. |
| 求助帖链接: |
http://www.expaper.cn/forum.php?mod=viewthread&tid=130882 |
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发表于 2017-6-7 12:34:56
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