Handbook of food and beverage fermentation technology
This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific f...
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| Main Authors: | , , , , , , |
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| Format: | Book |
| Language: | English |
| Published: |
Marcel Dekker
2011
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| Subjects: | |
| Online Access: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 |
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| Institutions: | Thư viện Trường Đại học Đà Lạt |
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