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

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

		(introduction...)
		Notice
		Preface
		I. Research priorities
		II. Overview
		III. Milk derivatives
		IV. Plant derivatives
		V. Animal derivatives
		VI. Human health, safety, and nutrition
		VII. Commercialization
		Board on Science and Technology for International Development