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1
Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]
Cambridge, England ; Kidlington, Englan : Woodhead Publishing, 2015
562 p.


Tài liệu số:1
2
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.
Washington, D.C. : National Academy Press, 1992.
vii, 199 p. : ill. ; 23 cm.


Tài liệu số:1
3
Cocoa and coffee fermentations / edited by Rosane F. Schwan, Graham H. Fleet.
Boca Raton : CRC Press/Taylor & Francis Group, 2015



Tài liệu số:1
4
Indigenous fermented foods of Southeast Asia / edited by J. David Owens.
Boca Raton : CRC Press, Taylor & Francis Group, 2015
442 p.


Tài liệu số:1
5
Microorganisms and fermentation of traditional foods / Ramesh C. Ray, Dr. Didier Montet, editors.
Boca Raton : CRC Press, Taylor & Francis Group, 2015
392 p.


Tài liệu số:1