01226nam a2200205Ia 4500 CTU_98628 210402s9999 xx 000 0 und d 660.28449 H236 Hanbook of food and beverage fermentation technology Edited by Y. H. Hui ... [et al.] New York, N.Y. Marcel Dekker 2004 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. Lên men thực phẩm,Kỹ thuật lên men thực phẩm NN677,NS326 Food industry and trade,Beverage industry Minh Trung tâm Học liệu Trường Đại học Cần Thơ