Frontiers and New Trends in the Science of Fermented Food and Beverages
From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-roo...
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| Main Authors: | , |
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| Format: | eBook |
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IntechOpen
2019
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| Online Access: | Description of rights in Directory of Open Access Books (DOAB): https://www.intechopen.com/books/frontiers-and-new-trends-in-the-science-of-fermented-food-and-beverages |
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