Handbook of Fermented Food and Beverage Technology Two Volume Set

By Y. H. Hui (Editor); E. Özgül Evranuz (Editor)

Book information

Publisher
CRC Press
Year
2012
ISBN
9781466561458, 9781482260700, 9781482282559, 9781466561472, 9780429160417
DOI
10.1201/b15438
Format
PDF
Filesize
19 MB (20161705 bytes)
Edition
2
Pages
\1636
Time added
2020-10-06 04:24:42
Food Science & Technology;Food Engineering;Food Bi

Description

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 int

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