Fermented foods of East and West with high nutritional and health value（3）
2016 Spring World Congress on Engineering and Technology (SCET 2016)——Fermentation of food becomes to be more popular again as is not only preserving but also giving food variety of tastes, forms and other sensory privileges as well as product with high health value.
关键词： fermented food;health value;nutritional value 2016 Spring World Congress on Engineering and Technology (SCET 2016)
主讲人：Prof. Jacek Nowak 机构：Poznań University of Life Sciences
时长：0:16:25 年代：2016年
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