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	1.	Applications of biotechnology to traditional fermented foods [electronic resource] : report of an ad hoc panel of the Board on Science and Technology for International Development / Office of International Affairs, National Research Council. by ebrary, Inc Material type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: Washington, D.C. : National Academy Press, 1992 Other title: Traditional fermented foods Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	2.	Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth. by Bamforth, Charles W, 1952- ebrary, Inc Material type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: Oxford ; Ames, Iowa : Blackwell Science, c2005 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	3.	Microbiology and technology of fermented foods [electronic resource] / Robert W. Hutkins. by Hutkins, Robert W. (Robert Wayne) ebrary, Inc Series: IFT Press series Edition: 1st ed. Material type: Text; Format: electronic available online ; Literary form: Not fiction Publication details: [Chicago, Ill.?] : Ames, Iowa : IFT Press ; Blackwell Pub., 2006 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	4.	Handbook of fermented meat and poultry / editor-in-chief Fidel Todrá ; consulting editor Y. H. Hui ; associate editors Iciar Astiasarán, Joseph G. Sebranek, Règine Talon. by Todrá, Fidel [editor.] Hui, Y. H [editor.] Astiasarán, Iciar [editor.] Sebranek, Joseph G [editor.] Talon, Régine [editor.] Edition: Second edition. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: West Sussex, England : John Wiley & Sons Ltd, 2015Copyright date: ©2015 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)
	5.	Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. by Holzapfel, Wilhelm [editor.] Alessandria, V [contributor.] Series: Woodhead Publishing in food science, technology, and nutrition ; Number 265. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015Copyright date: �2015 Online resources: An electronic book accessible through the World Wide Web; click to view Availability: No items available. Save to lists Add to cart (remove)