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Fermented foods. Part II, Technological interventions /

Fermented foods. Part II, Technological interventions / edited by Ramesh C. Ray and Didier Montet - xii, 513 pages : illustrations ; 24 cm. - Food biology series . - Food biology series .

Includes bibliographical references and index

ISBN: 9781138637849

Subjects--Topical Terms:
Biochemistry
Fermented foods
Food--Biotechnology
Food--Composition

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