Microbiology of fermented foods
By: edited by Brian J.B. Wood.
Contributors: Wood, Brian J. B.
Edition: 2nd ed.
Publisher: Blackie Academic & Professional
Published: 1998
Place of publication: London; New York
Language: eng
Number of pages: 852
Subjects: Fermentation.; Food handling.; Food -- Microbiology.
Notes: First edition published by Elsevier, 1985.

Includes bibliographical references and index.