Microbiology and Technology of Fermented Foods
Versandkostenfrei!
Versandfertig in über 4 Wochen
273,99 €
inkl. MwSt.
PAYBACK Punkte
137 °P sammeln!
Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: cultured dairy products, cheese, meat fermentations, fermented vegetables, bread fermentation, beer fermentation, wine fermentation, vinegar fermentation, and fermentation of foods in the Orient. Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a s...
Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: cultured dairy products, cheese, meat fermentations, fermented vegetables, bread fermentation, beer fermentation, wine fermentation, vinegar fermentation, and fermentation of foods in the Orient. Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, "Microbiology and Technology of Fermented Foods" will appeal to anyone dealing in food fermentations - students, professors, researchers, and industry professionals.
Andere Kunden interessierten sich für
