Handbook of Food and Beverage Fermentation Technology

• Other Authors: Hui, Y. H. (Yiu H.) (edited), Meunier-Goddik, Lisbeth (edited), Hansen, Ase Solvejg (edited), Josephen, Jytte (edited), Nip, Wai-Kit (edited), Stanfield, Peggy S. (edited), Toldra, Fidel (edited)
• Format: Book
• Language: English
• Published: New York Marcel Dekker, Inc. 2004
• Series: Food science and technology (Marcel Dekker, Inc.) 134
• Subjects: Fermented foods > Handbooks, manuals, etc.; Beverages > Handbooks, manuals, etc. > Microbiology; Fermentation > Handbooks, manuals, etc.
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xii, 919 pages illustrations 26 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780824747800; 0824747801

Studies a range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy and vegetable food products. This work focuses on the quality of the final food product and flavor formation, as well as advances in the development of starter cultures for dairy fermentations