Low-cost food preservation by lactic fermentation
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Main Authors: | Cooke, R.D. (Tropical Development and Research Inst., London (UK)), FAO, Rome (Italy). Agricultural Services Div. eng, Expert Consultation on Upgrading of Traditional Food Technologies eng 3-7 Nov 1986 Arusha (Tanzania) |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy)
1987
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Subjects: | FERMENTATION, PRESERVATION, FISH, MEAT, MILK, CHEESE, MANIHOT ESCULENTA, LACTIC ACID BACTERIA, FERMENTACION, PRESERVACION, POISSON (ALIMENT), VIANDE, LAIT, FROMAGE, BACTERIE LACTIQUE, PESCADO, CARNE, LECHE, QUESO, BACTERIAS ACIDOLACTICAS, |
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