ENGLISH

Handbook of Food and Beverage Fermentation Technology

By Fidel Toldrá , Wai-Kit Nip , Y. H. Hui , Lisbeth Meunier-Goddik , Ase Slovejg Hansen , Jytte Josephsen , Peggy S. Stanfield

Book information

Publisher
Marcel Dekker
Year
2004
ISBN
9780824747800, 0-8247-4780-1
LCC
TP371.44 .H358 2004
Open Library ID
OL3326558M
Language
english
Format
PDF
Filesize
13 MB (13473251 bytes)
Series
Food science and technology 134
Edition
1
Pages
906\906
Library
Kingdwarf
Time added
2010-01-07 06:59:20
каталогиПищевая промышленность;Пищевая биотехнология;Справтаблицы

Description

This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.

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