by Maria Tufariello (Guest Editor), Francesco Grieco (Guest Editor)
This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.
Number of Pages: 220
Dimensions: 0.75 x 9.61 x 6.69 IN
Publication Date: May 23, 2022