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Microbiology of Fermented Foods
Language: en
Pages: 889
Authors: B.J. Wood
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
Fermented Foods, Part II
Language: en
Pages: 525
Authors: Ramesh C. Ray
Categories: Technology & Engineering
Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press

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This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food product
Fermented Foods and Beverages of the World
Language: en
Pages: 460
Authors: Jyoti Prakash Tamang
Categories: Technology & Engineering
Type: BOOK - Published: 2010-07-01 - Publisher: CRC Press

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Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia.
Microbiology of Fermented Foods
Language: en
Pages: 371
Authors: Brian J. B. Wood
Categories: Technology & Engineering
Type: BOOK - Published: 1985 - Publisher: Elsevier Science Limited

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Microorganisms and Fermentation of Traditional Foods
Language: en
Pages: 392
Authors: Ramesh C. Ray
Categories: Technology & Engineering
Type: BOOK - Published: 2014-08-21 - Publisher: CRC Press

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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part