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Fermented foods: sources, consumption and health benefits
Food science and technology
Morton, E Arnold
, 2016
Link:
https://search.ebscohost.com/login.aspx?direct=true&sc..
RT T1
Fermented foods: sources, consumption and health benefits
UL https://suche.suub.uni-bremen.de/peid=ebsco-1134389&Exemplar=1&LAN=DE A1 Morton, E Arnold PB Nova Science Publishers YR 2016 T3 Food science and technology SN 9781634839242 SN 1634839242 SN 9781634838689 SN 1634838688 K1 Fermented foods K1 Fermentation products industry K1 Fermentation K1 Food K1 Aliments fermentés K1 Aliments K1 TECHNOLOGY & ENGINEERING K1 Biotechnology K1 Industrie K1 Biotechnologie K1 Food Science LK http://dx.doi.org/https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1134389 DO https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1134389 SF ELIB - SuUB Bremen
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