01083nam a2200205Ia 4500 CTU_232961 210402s9999 xx 000 0 und d 664.001 F206 Fermentation : Effects on food properties Edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski Boca Raton Taylor & Francis 2012 A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: Bảo quản thực phẩm,Food Preservation Phương pháp,Methods vdbang Trung tâm Học liệu Trường Đại học Cần Thơ