Microbiology of Fermented Foods

By:

B.J. Wood

Format:

Hardback

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Description

This book represents a comprehensive update and considerable expansion of the successful first edition of this title. 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 additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products.

Release date NZ

July 31st, 1997

Author

B.J. Wood

Audience

Professional & Vocational

Edition

2nd ed. 1998

Illustrations

XX, 852 p. In 2 volumes, not available separately.

Pages

852

Dimensions

155x235x58

ISBN-13

9780751402162

Product ID

3674801

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