Cum să cumpăr
Livrare
Consilier de cumpărături
Microbiology of Fermented Foods
engleză
1452 b
30 de zile pentru retur bunuri
Ar putea de asemenea, să te intereseze
/
Copertă tare
125
lei
/
Copertă tare
426
lei
/
Carte broșată
157
lei
This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation.
Informații despre carte
engleză
