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Language: en
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Type: BOOK - Published: 2014-09-20 - Publisher: Elsevier
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews
Language: en
Pages: 4
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Type: BOOK - Published: 2021-07-08 - Publisher: New India Publishing Agency
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use o
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Language: en
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Type: BOOK - Published: 2019-01-16 - Publisher: Woodhead Publishing
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer
Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s