Microbioiogy of Food Fermentations-Second Edition

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Abstract

In many less developed areas of the world, fermentation alon with natural drying are the major food preservation methods, and are vital to more than half of the world's population. Fermentation process, encourage the multiplication of microorganisms and their metabolic activities in foods.

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Published

1982-04-01

How to Cite

Arunachalam, K. (1982). Microbioiogy of Food Fermentations-Second Edition. The Indian Journal of Nutrition and Dietetics, 19(4), 135–136. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12946

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Book Review

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