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Fermented Foods
By Momina Naveed
Subjects:
Food Microbiology, Fermentation Technology
Level:
Bachelors/Undergraduate
Types:
Notes, Lecture notes, Lesson notes, Handwritten Notes
Language used:
English
This is an assignment topic on fermented foods and can also be used as lesson notes. It includes discussion about types and manufacturing of fermented foods. It enlists almost every possible aspect, but explained some of them in detail. Further explanation can be included by using the explained headings as reference.
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