Advances in fermented foods and beverages

HOLZAPFEL, Wilhelm a ALESSANDRIA, V. Advances in fermented foods and beverages: improving quality, technologies and health benefits. Woodhead Publishing Series in Food Science, Technology and Nutrition. Cambridge, England: Woodhead Publishing, 2015. ISBN 9781782420248. Dostupné také z: https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpAFFBIQT3/advances_in_fermented_foods_and_beverages__improving_quality_technologies_and_health_benefits.