Applications of Biotechnology in Traditional Fermented Foods

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Applications of Biotechnology in Traditional Fermented Foods (1992)
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FRONT MATTER (R1-R7)

I. RESEARCH PRIORITIES (1-8)

II. OVERVIEW (9-58)

III. MILK DERIVATIVES (59-86)

IV. PLANT DERIVATIVES (87-118)

V. ANIMAL DERIVATIVES (119-150)

VI. HUMAN HEALTH, SAFETY, AND NUTRITION (151-162)

VII. COMMERCIALIZATION (163-188)

BOARD ON SCIENCE AND TECHNOLOGY FOR INTERNATIONAL DEVELOPMENT (BOSTID) (189-189)

BOSTID PUBLICATIONS (190-200)