Handbook of Food and Beverage Fermentation Technology

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Technique - Food Manufacturing
Handbook of Food and Beverage...

Handbook of Food and Beverage Fermentation Technology

Name: Handbook of Food and Beverage Fermentation Technology
ISBN: 9780824747800

Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra

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This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.

カテゴリー:

Technique - Food Manufacturing

年:

2004

版:

出版社:

Marcel Dekker

言語:

english

ページ:

906

ISBN 10: