Handbook of Fermented Food and Beverage Technology.
Saved in:
| Online Access: |
Full Text (via ProQuest) |
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| Main Author: | |
| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
Chapman and Hall/CRC,
2012.
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| Edition: | 2nd ed. |
| Subjects: |
| Abstract: | 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 interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. |
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| Item Description: | 5. Leuconostoc and Its Use in Dairy Technology. |
| Physical Description: | 1 online resource (1636 pages) |
| ISBN: | 9781482260700 1482260700 |
| Source of Description, Etc. Note: | Print version record. |