Handbook of Plant-Based Fermented Food and Beverage Technology

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...

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Podrobná bibliografie
Hlavní autor: Hui, Yiu H;Ed. Evranuz, E Ozguil
Médium: Printed Book
Vydáno: Boca Raton CRC Press 2012
Vydání:2nd;Ed.
Témata:
Fermented foods > Handbooks, manuals, etc > Beverages > Microbiology > Handbooks, manuals, etc > Fermentation > Handbooks, manuals, etc.
On-line přístup:http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813
Popis
Shrnutí: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 lead to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food product.
Fyzický popis:801p.
ISBN:9781439849040

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