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Fermented Foods, Part II
EbookSofort lieferbarThis book reviews the use of fermentation to develop healthy and functional foods and beverages, ...
Food Traceability and Authenticity
EbookSofort lieferbarCurrently, there are no analytical methods to determine of food origin or to trace them in the pr...
Fermented Foods, Part II
EbookSofort lieferbarThis book reviews the use of fermentation to develop healthy and functional foods and beverages, ...
Food Traceability and Authenticity
EbookSofort lieferbarCurrently, there are no analytical methods to determine of food origin or to trace them in the pr...
Fermented Foods, Part I
EbookSofort lieferbarAs part one of a three volume series, this book discusses the biochemical and biotechnological ap...
Microorganisms and Fermentation of Traditional Foods
EbookSofort lieferbarThe first volume in a series covering the latest information in microbiology, biotechnology, and ...
Aquaculture Microbiology and Biotechnology, Volume Two
EbookSofort lieferbarFish and shrimp producing industries generate huge amounts of wastes in form of viscera, scales, ...
Mycotoxins in Food and Beverages
EbookSofort lieferbarThe book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. m...
Mycotoxins in Food and Beverages
EbookSofort lieferbarThe book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. m...
Mycotoxins in Food and Beverages
EbookSofort lieferbarThe book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. m...
Mycotoxins in Food and Beverages
EbookSofort lieferbarThe book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. m...
Lactic Acid Bacteria in Food Biotechnology
EbookSofort lieferbarLactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the late...
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