Microorganisms and fermentation of traditional foods /

Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even...

Full description

Bibliographic Details

Other Authors:	Ray, Ramesh C. (Editor), Montet, Didier (Editor)
Format:	Book
Language:	English
Published:	Boca Raton, Florida : CRC Press, [2015]
Series:	Food biology series.
Subjects:	Food > Biotechnology. Food > Microbiology. Fermentation. Fermented foods. TECHNOLOGY & ENGINEERING > Food Science.