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Microorganisms and Fermentation of Traditional Foods on Hardback
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Microorganisms and Fermentation of Traditional Foods

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Description

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 I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
Release date NZ
August 21st, 2014
Audiences
  • Professional & Vocational
  • Tertiary Education (US: College)
Contributors
  • Edited by Montet Didier
  • Edited by Ramesh C. Ray
Illustrations
14 Illustrations, color; 24 Illustrations, black and white
Pages
390
Dimensions
156x235x25
ISBN-13
9781482223088
Product ID
21525876

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