Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray and Didier Montet.
Contributor(s): Ray, Ramesh C [editor.]
| Montet, Didier [editor.].
Series: Food Biology Series.Publisher: Boca Raton, Florida : CRC Press, 2015Copyright date: ©2015Description: 1 online resource (color plates, 390 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9781482223095 (e-book).Subject(s): Food -- Biotechnology | Food -- Microbiology | Fermentation | Fermented foodsGenre/Form: Electronic books.Additional physical formats: Print version:: Microorganisms and fermentation of traditional foods.DDC classification: 664/.024 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664/.024 (Browse shelf) | 1 | e-book | SCAFS,70006,03,CL,PPT |
Includes bibliographical references and index.
Description based on print record version.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2014. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.