Handbook of Food and Beverage Fermentation Technology

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 cultur...

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Bibliographic Details
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.
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Handbook of Food and Beverage Fermentation Technology

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