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close this bookApplications of Biotechnology to Traditional Fermented Foods (BOSTID; 1992; 188 pages)
View the documentNotice
View the documentPreface
Open this folder and view contentsI. Research priorities
Open this folder and view contentsII. Overview
Open this folder and view contentsIII. Milk derivatives
Open this folder and view contentsIV. Plant derivatives
Open this folder and view contentsV. Animal derivatives
Open this folder and view contentsVI. Human health, safety, and nutrition
Open this folder and view contentsVII. Commercialization
View the documentBoard on Science and Technology for International Development
 

Applications of Biotechnology to Traditional Fermented Foods

Report of an Ad Hoc Panel of the Board on Science and Technology for International Development

Office of International Affairs
National Research Council
NATIONAL ACADEMY PRESS
Washington, D.C. 1992

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