ISBN: 9780203022047

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce… Mehr…

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the AuthorKeith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, CRC Press<

ISBN: 9780203022047

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce… Mehr…

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing CRC Press Food Science acid, bacteria, cultures, fermentation, lactic, process, rhizopus, sauce, soy, starter 9780824747848, 9780824747848 DE,GB,US,ES,IT,FR,MX English Technology & Engineering, CRC Press<

ISBN: 9780203022047

*Industrialization of Indigenous Fermented Foods Revised and Expanded* - 2. Auflage / pdf eBook für 297.99 € / Aus dem Bereich: eBooks, Belletristik, Erzählungen Medien > Bücher nein eBoo… Mehr…

*Industrialization of Indigenous Fermented Foods Revised and Expanded* - 2. Auflage / pdf eBook für 297.99 € / Aus dem Bereich: eBooks, Belletristik, Erzählungen Medien > Bücher nein eBook als pdf eBooks > Belletristik > Erzählungen, Taylor & Francis<

ISBN: 9780203022047

Industrialization of Indigenous Fermented Foods Revised and Expanded - 2. Auflage: ab 297.99 € eBooks > Belletristik > Erzählungen Taylor & Francis eBook als pdf, Taylor & Francis

2004, ISBN: 9780203022047

[ED: 1], Auflage, eBook Download (PDF), eBooks, [PU: CRC Press]