Fermented foods / editors, Ramesh C. Ray, Principal Scientist (Microbiology), ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India and Didier Montet, Food Safety Team Leader, UMR Qualisud, CIRAD, Montpellier, France.
Contributor(s): Montet, Didier
| Ray, Ramesh C.
Series: Food biology series: Publisher: Boca Raton : Taylor & Francis, [2017]Copyright date: ©2017Description: 1 online resource : text file, PDF.Content type: text Media type: computer Carrier type: online resourceISBN: 9781315205359 (e-book); 9781351793773 (e-book : PDF).Subject(s): Fermented foods | Food -- Composition | Biochemistry | Food -- BiotechnologyGenre/Form: Electronic books. Additional physical formats: Print version:: No titleDDC classification: 664.024 Online resources: An electronic book accessible through the World Wide Web; click to view Also available in print format.| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664.024 F359 (Browse shelf) | e-book | SBSxx,04000,03,CL,PPT | SBSxx,36100,03,CL,PPT | SBSxx,36200,03,CL,PPT | SBSxx,36000,03,CL,PPT |
"A CRC title."
Includes bibliographical references and index.
part 1. Biochemistry and biotechnology -- part 2. Technological interventions.
Also available in print format.