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This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also...
This book focuses on the use of microorganisms in relation to agriculture, aquaculture and related fields, ranging from biofertilizers to poultry production. The latest innovations are also included to provide insights into the unlimited potentials of microorganisms in...
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