000			01742nam a2200301Ia 4500
001			234584
003			0000000000
005			20211104060011.0
008			120223s2012 flua b 001 0 eng
020			_a9781439850220
050			_aTP 371.44 _b.H191a 2012
245		0	_aHandbook of animal-based fermented food and beverage technology / _cedited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz.
260			_aBoca Raton, FL : _bCRC Press, _cc2012.
300			_axvi, 798 p. : _bill. _c26 cm.
500			_aHandbook 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.
500			_aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
504			_aIncludes bibliographical references and index.
520			_aCompletely 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--
650			_aAnimal products _9117599
650			_aBeverages _942324
650			_aFermentation _949283
650			_aFermented foods _946796
650			_aFood of animal origin _975608
700			_aEvranuz, E. Özgül. _9117600
700			_aHui, Yiu H. _964129
942			_cREF
999			_c82853 _d82853