Cover Image
close this bookApplications of Biotechnology to Traditional Fermented Foods (BOSTID, 1992, 188 p.)
close this folderII. Overview
View the document1 Upgrading Traditional Biotechnological Processes
View the document2 Genetic Improvement of Microbial Starter Cultures
View the document3 Sudan's Fermented Food Heritage
View the document4 Lesser-Known Fermented Plant Foods
View the document5 Lactic Acid Fermentations
View the document6 Mixed-Culture Fermentations