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This book discusses the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. It is is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.
EdituraCABI Publishing
Dimensiuni244 x 172
Data Publicarii12/12/2025
FormatCartonata
Numar pagini328
Aceasta este o carte in limba engleza. Descrierea cartii (tradusa din engleza cu Google Translate) este in limba romana din motive legale.