Encyclopaedia of Microbiology and Technology of Fermented Foods (3 Volumes)

Unlock the intricate world of microbial innovation in food production. This definitive three-volume encyclopaedia offers unparalleled insights into the microbiology and cutting-edge technology behind fermented foods, from fundamental science to industrial applications. Explore diverse fermentation processes, microbial roles, and product development essential for understanding global and Indian food systems. A crucial resource for researchers, students, and professionals in food science, biotechnology, and microbiology in India seeking comprehensive knowledge and advancements.