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Microbial approaches in fermentations for production and preservation of different foods

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posted on 2017-01-01, 00:00 authored by D K Verma, Dipendra Mahato, S Billoria, M Kapri, P K Prabhakar, V Ajesh Kumar, P P Srivastav

Microbial approaches in fermentations for production and preservation of different foods

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Title of book

Microorganisms in Sustainable Agriculture, Food, and the Environment

Pagination

105 - 142

Publisher DOI

https://doi.org/10.1201/9781315365824

ISBN-13

9781771884792

Publication classification

BN.1 Other book chapter, or book chapter not attributed to Deakin

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Microbial approaches in fermentations for production and preservation of different foods

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