Başlık:
Handbook of animal-based fermented food and beverage technology
Yazar:
Hui, Y. H. (Yiu H.)
ISBN:
9781439850237
Fiziksel Tanımlama:
1 online resource (xvi, 798 pages)
Genel Not:
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui. [et al.]. 2004.
Handbook of food and beverage fermentation technology is the first edition of Handbook of plant-based fermented food and beverage technology and Handbook of animal-based fermented food and beverage technology.
İçerik:
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.
Özet:
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.
Tek Biçim Eser Adı:
Handbook of food and beverage fermentation technology.
Elektronik Erişim:
Click here to view.Kopya:
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 545779-1001 | TP371.44 .H358 2012 | Arıyor... | Arıyor... |