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		Fermented foods: Part1. Biochemistry and Biotechnology/ by Montet, Didier and Ray Ramesh,C [Ed.] Publication details: London CRC Press, 2016 Availability: Items available for loan: Kerala University Library (1)Call number: F53:(E:87) Q6. Place hold Add to cart (remove)
		No cover image available No cover image available No cover image available Fermented foods : 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. Part I: Biochemistry and Biotechnology/ by Montet, Didier Ray, Ramesh C Series: Food biology series Material type: Text Publication details: Boca Raton: CRC Press; 2016 Availability: Items available for loan: Dept. of Bio-Technology (1)Call number: 664/.024. Place hold Add to cart (remove)
		Microorganisms and fermentation of traditional foods / Ramesh C. Ray, Dr. Didier Montet, editors. by Ray, Ramesh C Montet, Didier Series: Food biology series Material type: Text Publication details: Boca Raton: CRC Press; 2015 Online resources: Online Resource Availability: Items available for loan: Dept. of Bio-Technology (1)Call number: 664/.024 RAY. Place hold Add to cart (remove)

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