Microbioiogy of Food Fermentations-Second Edition

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Authors

  • Kupputhai Arunachalam

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://www.informaticsjournals.com/index.php/ijnd/article/view/12946

Issue

Volume 19, Issue 4, April 1982

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

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