Hanbook of food and beverage fermentation technology
The "Hanbook of food and beverage fermentation technology" provides an up-to-date reference for fermented foods an beverages. It provides a detailed bacground of history, microorganisms, quality assurance, and the manufacture of general fermented food products, and discusses the production...
שמור ב:
| פורמט: | ספר |
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| שפה: | Undetermined |
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New York, N.Y.
Marcel Dekker
2004
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הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| סיכום: | The "Hanbook of food and beverage fermentation technology" provides an up-to-date reference for fermented foods an beverages. It provides a detailed bacground of history, microorganisms, quality assurance, and the manufacture of general fermented food products, and discusses the production of seven categories of fermented foods and beverages: semisolid dairy products, e.g., sour cream solid dairy products, e.g., cheese, meat products, e.g., sausages, soy products, e.g., soy sauce, vegetables, e.g., Korean kimchi, cereal foods, e.g., sourdoughs, beverages, e.g., fermented milk. |
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