Fermented Foods and Beverages of the World

Fermented Foods and Beverages of the World

Offers an introduction to food fermentation - one of the oldest biotechnological processes - including its history and global varieties. This book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological...

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Bibliographic Details
Other Authors: Tamang, Jyoti Prakash (edited), Kailasapathy, Kasipathy (edited)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press/Taylor & Francis 2010
Subjects:
Fermented foods
Fermented milk
Food > Microbiology
Online Access:Click Here to View Status and Holdings.
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Summary:Offers an introduction to food fermentation - one of the oldest biotechnological processes - including its history and global varieties. This book addresses the microbiology-phenotypic and genotypic characterizations, the identifications of functional microorganisms, the functional and technological properties, and issues related to food safety.
Physical Description:xii, 448 pages illustrations 25 cm
Bibliography:Includes bibliographical references and index
ISBN:9781420094954
1420094955

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