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1. 

   Applications of Biotechnology in Traditional Fermented Foods

   Av Panel on the Applications of Biotechnology to Traditional Fermented Foods, Office of International Affairs m. fl.

   E-bok, 1992

   785 kr

   Lägg i varukorg

   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 …