Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

(1992)

Print-On-Demand
208 pages | 6 x 9
978-0-309-07487-2

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Print-On-Demand
208 pages | 6 x 9
978-0-309-07487-2

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Authors

Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council

Suggested Citation

National Research Council. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press, 1992.

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