Fermented foods / 
editors, Didier Montet, Head, Food Safety Team, CIRAD, UMR, Qualisud Montpellier, Cedex, France, and Ramesh C. Ray,  Prinicapal Scientist (Microbiology), ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India. 
 - volumes :  illustrations (some color) ;  24 cm x,387pages. :  illustrations ;  24cm 
 - Food biology series .
 - Food biology series .
<br/><br/> "A Science Publishers book." 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Part 1. Biochemistry and biotechnology  -- 
<br/><br/><label>ISBN: </label>9781498740791 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods.<br/>Food--Composition.<br/>Biochemistry.<br/>Food--Biotechnology.
<br/><br/><label>LC Class. No.: </label>TP371.44  / .F475 2016