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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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Hui, Y. H.
Other Authors: Evranuz, E. Özgül
Format: Electronic eBook
Language:Inglés
Published: Boca Raton : Chapman and Hall/CRC, 2012.
Edition:2nd ed.
Subjects:
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
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