Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment...

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Bibliographic Details
Online Access: Full Text (via ScienceDirect)
Other Authors: Holzapfel, Wilhelm (Editor), Alessandria, V. (Contributor)
Format: eBook
Language:English
Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 265.
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Call Number: TP371.44 .A383 2015eb
TP371.44 .A383 2015eb Available