Handbook of Food and Beverage Fermentation Technology (Food Science and Technology)
ISBN: 0824747801
Category: Technical
Tag: Science/Engineering
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Posted on 2010-09-21. By anonymous.
Description
Handbook of Food and Beverage Fermentation Technology (Food Science and Technology)
CRC Press | March 1, 2004 | ISBN-10: 0824747801 | 1000 pages | PDF | 11.3 mb
CRC Press | March 1, 2004 | ISBN-10: 0824747801 | 1000 pages | PDF | 11.3 mb
This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
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