Fermented foods: part 1 biochemistry and biotechnology

By: Montet, DidierContributor(s): Ray, Ramesh CMaterial type: Text

TextSeries: Food biology seriesPublication details: Boca Raton CRC Press 2016 Description: x,403p 23x15cmISBN: 978-1-4987-4079-1Subject(s): Fermented foods | Fermented foods - biochemistry | Fermented foods - biotechnologyDDC classification: 664.024

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi General Stacks	Fiction	664.024 MON (Browse shelf(Opens below))	Available		18074

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