Microbiology and technology of fermented foods
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bio...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
[Chicago, Ill.?] : Ames, Iowa :
IFT Press ; Blackwell Pub
2006.
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| Edición: | 1st ed |
| Colección: | IFT Press series.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009664728206719 |
Tabla de Contenidos:
- Introduction
- Microorganisms and metabolism
- Starter cultures
- Cultured dairy products
- Cheese
- Meat fermentation
- Fermented vegetables
- Bread fermentation
- Beer fermentation
- Wine fermentation
- Vinegar fermentation
- Fermentation of foods in the orient.
