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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| Format: | eBook |
| Language: | English |
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Washington, D.C.
National Academies Press
1992, 1992
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| Collection: | National Center for Biotechnology Information - Collection details see MPG.ReNa |
Table of Contents:
- Includes bibliographical references