Handbook of plant-based fermented food and beverage technology
This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent exam...
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| Materialtyp: | Bok |
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| Språk: | Undetermined |
| Publicerad: |
Boca Raton, FL
CRC Press
2012
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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