Microbiology of Fermented Foods /
This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphas...
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| Format: | eBook |
| Language: | English |
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Boston, MA :
Springer US,
1997.
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| Edition: | Second edition. |
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (852 pages) |
| ISBN: | 9781461303091 (electronic bk.) 1461303095 (electronic bk.) |