Author | : B.J. Wood |
Publisher | : Springer Science & Business Media |
Total Pages | : 852 |
Release | : 2012-12-06 |
ISBN 10 | : 9781461303091 |
ISBN 13 | : 1461303095 |
Language | : EN, FR, DE, ES & NL |
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Language: en
Pages: 852
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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
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The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins bring
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
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Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutriti
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Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews