Handbook of Food and Beverage Fermentation Technology 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

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Hui, Y. H. (EDT)/ Meunier-Goddik, Lisbeth (EDT)/ Hansen, Ase Solvejg (EDT)/ Josephsen, Jytte (EDT)/ 作者

Marcel Dekker Inc

譯者

2004-3 出版日期

1000 頁數

$ 372.84 價格

HRD

叢書系列

9780824747800 圖書編碼

Handbook of Food and Beverage Fermentation Technology 在線電子書圖書標籤: 食物生物

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發表於2024-11-27

Handbook of Food and Beverage Fermentation Technology 在線電子書 epub 下載 mobi 下載 pdf 下載 txt 下載 2024

Handbook of Food and Beverage Fermentation Technology 在線電子書 epub 下載 pdf 下載 mobi 下載 txt 下載 2024

Handbook of Food and Beverage Fermentation Technology 在線電子書 pdf 下載 txt下載 epub 下載 mobi 下載 2024

Handbook of Food and Beverage Fermentation Technology 在線電子書用戶評價

評分☆☆☆☆☆

fermentation , 發酵

評分☆☆☆☆☆

fermentation , 發酵

評分☆☆☆☆☆

fermentation , 發酵

評分☆☆☆☆☆

fermentation , 發酵

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fermentation , 發酵

Handbook of Food and Beverage Fermentation Technology 在線電子書著者簡介

Handbook of Food and Beverage Fermentation Technology 在線電子書 pdf 下載 txt下載 epub 下載 mobi 在線電子書下載

Handbook of Food and Beverage Fermentation Technology 在線電子書圖書描述

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Presenting a comprehensive overview, "Handbook of Food and Beverage Fermentation Technology" examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. 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. The text focuses on the quality of the final food product, flavour formation, and new advances in 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. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Handbook of Food and Beverage Fermentation Technology 在線電子書下載 mobi epub pdf txt 在線電子書下載

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