This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "pub

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the las

“Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different