Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.): II. Overview

Applications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)

II. Overview

		1 Upgrading Traditional Biotechnological Processes
		2 Genetic Improvement of Microbial Starter Cultures
		3 Sudan's Fermented Food Heritage
		4 Lesser-Known Fermented Plant Foods
		5 Lactic Acid Fermentations
		6 Mixed-Culture Fermentations