Handbook of animal-based fermented food and beverage technology

Title:

Author:

Hui, Y. H. (Yiu H.)

ISBN:

9781439850237

Publication Information:

Boca Raton, Fla. : CRC Press, 2012.

Physical Description:

xvi, 798 p. : ill.

Contents:

pt. 1. Introduction -- pt. 2. Fermented milk and semisolid cheeses -- pt. 3. Solid cheeses -- pt. 4. Meat and fish products -- pt. 5. Probiotics and fermented products.

Abstract:

"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines"-- Provided by publisher.

Subject Term:

Fermented foods -- Handbooks, manuals, etc.

Beverages -- Microbiology -- Handbooks, manuals, etc.

Fermentation -- Handbooks, manuals, etc.

Food of animal origin -- Handbooks, manuals, etc.

Animal products -- Handbooks, manuals, etc.

Added Author:

Hui, Y. H. (Yiu H.)

Evranuz, E. ¿zg¿l.

Chandan, Ramesh C.

Added Uniform Title:

Handbook of food and beverage fermentation technology.

Electronic Access:

Distributed by publisher. Purchase or institutional license may be required for access.

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