Fermented foods.

Bacterial starter cultures for foods / by: (Language materials, printed)

Applications of biotechnology to traditional fermented foods = report of an ad hoc panel of the Board on Science and Technology for International Development / by: (Electronic resources)

Industrialization of indigenous fermented foods by: (Language materials, printed)

Advances in fermented foods and beverages = improving quality, technologies and health benefits / by: (Electronic resources)

Fermentation processes engineering in the food industry by: (Electronic resources)

Novel food fermentation technologies by: (Electronic resources)

Fermented foods in health and disease prevention by: (Electronic resources)

Fermented foods.. Part I,. Biochemistry and biotechnology by: (Electronic resources)

Fermented foods.. Part II,. Technological interventions by: (Electronic resources)

Starter cultures in food production by: (Electronic resources)

Bacterial starter cultures.

Chemistry.

Beverages- Microbiology.

Organic Chemistry.

Food- Composition.

Food additives.

Fermented foods.

Applied Microbiology.

Biochemistry.

Fermentation.

Food industry and trade.

Food- Biotechnology.

Food Science.