Handbook of Animal-Based Fermented Food and Beverage Technology /

Handbook of Animal-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 foo...

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Bibliographic Details
Other Authors: Hui, Y. H. (Editor), Evranuz, E. Özgül (Editor)
Format: Electronic eBook
Language:English
Published: Boca Raton : CRC Press, [2012]
Edition:2nd ed.
Subjects:
Fermented foods > Handbooks, manuals, etc.
Animal products > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Food of animal origin > Handbooks, manuals, etc.
Animal products.
Beverages > Microbiology.
Fermentation.
Fermented foods.
Food of animal origin.
Handbooks and manuals.
Online Access:CONNECT
Description
Summary: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 Animal-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 produc.
Item Description:"Previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN 9780824747800)".
Physical Description:1 online resource (xvi, 798 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9781439850237
1439850232
9780429107528

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