01053nam a2200193Ia 4500 CTU_184156 210402s9999 xx 000 0 und d 3968500 664.024 H236 Handbook of animal-based fermented food and beverage technology Edited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz Boca Raton CRC Press 2012 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 Animal products,Thực phẩm lên men,Sản phẩm động vật,Fermented foods Hải Trung tâm Học liệu Trường Đại học Cần Thơ