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Handbook of animal-based fermented food and beverage technology /

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"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in...

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Bibliografiske detaljer
Hovedforfatter:	Hui Y H (ed.)
Andre forfattere:	Hui, Y. H., Evranuz, E. Özgül
Format:	Printed Book
Udgivet:	Boca Raton : CRC Press, c2012.
Fag:	Fermented foods Beverages Fermentation Food of animal origin Animal products TECHNOLOGY & ENGINEERING / Food Science.

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