Microbiology of Fermented Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Wood, Brian J.B. 作者

译者

1997-7 出版日期

892 页数

$ 541.27 价格

丛书系列

9780751402162 图书编码

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发表于2024-11-28

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Microbiology of Fermented Foods 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Microbiology of Fermented Foods 在线电子书图书描述

This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation.

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