Fermented foods :  Part I: Biochemistry and Biotechnology/ 
editors, Didier Montet, Head, Food Safety Team, CIRAD, UMR, Qualisud Montpellier, Cedex, France, and Ramesh C. Ray,  Prinicapal Scientist (Microbiology), ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India. 
 - Boca Raton:  CRC Press;  2016. 
 - volumes :  illustrations (some color) ; 
 - Food biology series .
<br/><br/> "A Science Publishers book." 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Part 1. Biochemistry and biotechnology  -- 
<br/><br/><label>ISBN: </label>9781498740791 (pt. 1 : hardcover : alk. paper) 1498740790 (pt. 1 : hardcover : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods.<br/>Food<br/>Biochemistry.<br/>Food
<br/><br/><label>Dewey Class. No.: </label>664/.024