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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Full Text (via ScienceDirect) |
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Other Authors: | , |
Format: | eBook |
Language: | English |
Published: |
Cambridge, England ; Waltham, Massachusetts ; Kidlington, England :
Woodhead Publishing,
2015.
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Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 265. |
Subjects: |
Internet
Full Text (via ScienceDirect)Online
Call Number: |
TP371.44 .A383 2015eb
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TP371.44 .A383 2015eb | Available |