ENGLISH

Fermentation and Food Safety

By Martin Adams , M.J.R. Nout

Book information

Publisher
Springer
Year
2001
ISBN
9780834218437, 0834218437
Open Library ID
OL17012357M
Language
english
Format
DJVU
Filesize
3 MB (3467918 bytes)
Edition
1st
Pages
312\312
Time added
2014-10-05 02:30:00

Description

A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial sector. Covers all major food groups, from dairy to meats, and discusses such issues as chemical hazards and their control, toxic nitrogen compounds during processing, and the control of microbiological hazards. DLC: Fermented foods.

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