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Encyclopedia of Food Microbiology || FERMENTATION (INDUSTRIAL) | Production of Oils and Fatty Acids

✍ Scribed by Nigam, Poonam

Book ID
120280532
Publisher
Elsevier
Year
1999
Weight
837 KB
Category
Article
ISBN
0122270703

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The **Encyclopedia of Food Microbiology, Three-Volume Set** is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the **Encyclopedia** presents a