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|a Fermented foods of Latin America :
|b from traditional knowledge to innovative applications /
|c editors, Ana Lúcia Barretto Penna, Luis Augusto Nero, Svetoslav Dimitrov Todorov.
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1 |
|a Boca Raton :
|b CRC Press, Taylor & Francis Group,
|c [2017]
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|a 1 online resource (x, 328 pages)
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|a Food biology series.
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|a "A CRC title."
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|a Includes bibliographical references and index.
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0 |
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|a Fermented dairy beverages in Latin America / Sabrina Neves Casarotti, Vivian Ribeiro Diamantino, Luana Faria Silva, Cecília Loyola dos Santos, Aline Teodoro de Paula, Ana Lúcia Barretto Penna -- Brazilian artisanal coalho cheese : tradition, science and technology / Karina Maria Olbrich dos Santos, Maria do Socorro Rocha Bastos, Antônio Silvio do Egito -- Buffalo mozzarella cheese, knowledge from east to the west / Cristina Stewart Bogsan, Svestoslav Dimitrov Todorov -- Cheese production in Uruguay / Silvana Carro -- Brazilian kefir : from old to the new world / Cristina Stewart Bogsan, Svestolav Dimitrov Todorov -- Brazilian charqui / Vanessa Biscola and Bernadette Dora Gombossy de Melo Franco, Tatiana Pacheco Nunes -- Biopreservation of salami : a Brazilian experience / Sávio Guimarães Britto, Elisabetta Tome, Svetoslav Dimitrov Todorov -- Influence of new trends in wine technology on the chemical and sensory profiles / Maurício Bonatto Machado De Castilhos, Vanildo Luiz Del Bianchi Del, Isidro Hermosín-Gutiérrez -- Amazon fruits : biodiversity, regionalism and artisanal and industrial by-products under fermentation processes / Carlos Victor Lamarão, Jane Maciel Leão, Kirk Renato Moraes Soares, Fábio Alessandro Pieri -- Fermented foods and beverages from cassava (manihot esculenta crantz) : South America and Brazil / Marney Pascoli Cereda, Vitor Hugo dos Santo Brito -- Brazilian indigenous fermented food / Rosane Freitas Schwan, Cintia Lacerda Ramos, Euziclei Gonzaga de Almeida, Virgínia Farias Alves, Elaine Cristina Pereira De Martinis -- Andean fermented beverages / Rueda Julio, Jiménez Eugenia, Lobo Manuel, Sammán Norma -- Increasing folate content through the use of lactic acid bacteria in novel fermented foods / Marcela Albuquerque Cavalcanti de Albuquerque, Raquel Bedani, Susana Marta Isay Saad, Jean Guy Joseph LeBlanc -- Characteristics and production of microbial cultures / Juliano De Dea Lindner -- Novel biotechnological and therapeutic applications for wild type and genetically engineered lactic acid bacteria / Rodrigo Dias de Oliveira Carvalho, Fillipe Luiz Rosa do Carmo Pamela Mancha Agresti, Marcela Santiago Pacheco de Azevedo Cassiana Severiano de Sousa, Sara Heloisa da Silva Tessalia Diniz Luerce Saraiva, Mariana Martins Drumond Bruno Campos Silva, Vasco Ariston de Carvalho Azevedo.
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|a Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
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|a Latin America.
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| 700 |
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|a Barretto Penna, Ana Lucia,
|e editor.
|0 http://id.loc.gov/authorities/names/n2016007352
|1 http://isni.org/isni/0000000458628474.
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|a Nero, Luis Augusto,
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|1 http://isni.org/isni/0000000458249984.
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|a Todorov, Svetoslav Dimitrov,
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|i Print version:
|t Fermented foods of Latin America.
|d Boca Raton : CRC Press, Taylor & Francis Group, [2017]
|z 9781498738118
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|w (OCoLC)960086599.
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