Handbook of Fermented Food and Beverage Technology.

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foo...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Hui, Y. H.
Otros Autores: Evranuz, E. Özgül
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton : Chapman and Hall/CRC, 2012.
Edición:2nd ed.
Temas:
Fermentation > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermented foods > Handbooks, manuals, etc.
Fermentation > Guides, manuels, etc.
Aliments fermentés > Guides, manuels, etc.
Beverages > Microbiology
Fermentation
Fermented foods
Handbooks and manuals
Acceso en línea:Texto completo
Descripción
Sumario:Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.
Notas:5. Leuconostoc and Its Use in Dairy Technology.
Descripción Física:1 online resource (1636 pages)
ISBN:9781482260700
1482260700

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