Applications of biotechnology to fermented foods report of an ad hoc Panel on the Applications of Biotechnology to Traditional Fermented Foods

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis...

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Bibliographic Details
Corporate Author: National Research Council (U.S.) Panel on the Applications of Biotechnology to Traditional Fermented Foods
Format: eBook
Language:English
Published: Washington, D.C. National Academies Press 1992, 1992
Subjects:
Online Access:
Collection: National Center for Biotechnology Information - Collection details see MPG.ReNa
Table of Contents:
  • Includes bibliographical references