Fermentation: assessment and research. Report
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Main Authors: | FAO, Rome (Italy). Food and Nutrition Div. eng, Joint FAO/WHO Workshop on Fermentation as a Household Technology to Improve Food Safety eng 11-15 Dec 1995 Pretoria (South Africa), WHO, Geneva (Switzerland). Div. of Food and Nutrition eng |
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Format: | Texto biblioteca |
Language: | |
Published: |
Geneva (Switzerland)
1996
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Subjects: | FERMENTED FOODS, FOOD SAFETY, FERMENTATION, QUALITY, NUTRITIVE VALUE, TECHNOLOGY TRANSFER, CONSTRAINTS, RESEARCH, ALIMENT FERMENTE, INNOCUITE DES PRODUITS ALIMENTAIRES, ALIMENTOS FERMENTADOS, INOCUIDAD ALIMENTARIA, QUALITE, VALEUR NUTRITIVE, TRANSFERT DE TECHNOLOGIE, CONTRAINTE, RECHERCHE, FERMENTACION, CALIDAD, VALOR NUTRITIVO, TRANSFERENCIA DE TECNOLOGIA, COACCION, INVESTIGACION, |
Online Access: | http://apps.who.int/iris/bitstream/10665/63158/1/WHO_FNU_FOS_96.1.pdf |
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