Microorganisms and Fermentation of Traditional Foods

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Biology and other natural sciences - Plants: Agriculture and Forestry
Microorganisms and Fermentation of...

Microorganisms and Fermentation of Traditional Foods

Name: Microorganisms and Fermentation of Traditional Foods
ISBN: 9781482223088

Ramesh C. Ray, Montet Didier

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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

درجه (قاطیغوری(:

Biology and other natural sciences - Plants: Agriculture and Forestry

کال:

2014

خپرونه:

خپرندویه اداره:

CRC Press

ژبه:

english

صفحه:

390

ISBN 10: