Biochemistry and biotechnology of fermented foods 

 - New York :  Delve Publishing,  2017. 
 - xvii, 258 pages :  figures, tables ;  32 cm. 
<br/><br/> Includes index, 
<br/><br/>Includes bibliographical references. 
<br/><br/><label>ISBN: </label>9781680957440 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods.
<br/><br/><label>Dewey Class. No.: </label>664.024  / B520