Handbook of animal-based fermented food and beverage technology / edited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz.
Material type: TextPublication details: Boca Raton, FL : CRC Press, c2012.Description: xvi, 798 p. : ill. 26 cmISBN:- 9781439850220
- TP 371.44 .H191a 2012
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Reference | Aklatang Emilio Aguinaldo-Information Resource Center Reference | TP 371.44 .H191a 2012 (Browse shelf(Opens below)) | Not for loan | 3AEA2013002313 |
Handbook of food and beverage fermentation technology is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology"--T.p. verso.
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
Includes bibliographical references and index.
Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines--
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