Handbook of fermented functional foods : Cheese and Its Potential as a Probiotic Food /
Heller, Knut J.,
Handbook of fermented functional foods : Cheese and Its Potential as a Probiotic Food / by Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael deVrese ; edited by Edward R. Farnworth - Boca Raton : CRC Press, 2003 - 23 pages
Original from book
Fermentation
Fermented foods--Health aspects
Food Microbiology
Functional foods
Nutrition Physiology
Handbook of fermented functional foods : Cheese and Its Potential as a Probiotic Food / by Knut J. Heller, Wilhelm Bockelmann, Juergen Schrezenmeir, and Michael deVrese ; edited by Edward R. Farnworth - Boca Raton : CRC Press, 2003 - 23 pages
Original from book
Fermentation
Fermented foods--Health aspects
Food Microbiology
Functional foods
Nutrition Physiology