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Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover
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 the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
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About the Author:
Wilhelm Holzapfel, Handong Global University, Korea
"About this title" may belong to another edition of this title.
- PublisherWoodhead Publishing
- Publication date2016
- ISBN 10 0081014309
- ISBN 13 9780081014301
- BindingPaperback
- Edition number1
- Number of pages586
- EditorHolzapfel PhD Wilhelm
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Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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ISBN 10: 0081014309
ISBN 13: 9780081014301
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Book Description Paperback. Condition: Brand New. reprint edition. 900 pages. 9.00x6.00x1.25 inches. In Stock. Seller Inventory # __0081014309
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Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Advances in Fermented Foods and Beverages
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Woodhead Publishing Elsevier Science & Technology
(2016)
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. Englisch. Seller Inventory # 9780081014301
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ADVANCES IN FERMENTED FOODS &
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Elsevier Science & Technology|Woodhead Publishing
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 the use of fermentation in foods and beverages and key aspects of fermented food production. Par. Seller Inventory # 594347560
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Advances in Fermented Foods and Beverages: Improving Quality; Technologies and Health Benefits
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(2016)
ISBN 10: 0081014309
ISBN 13: 9780081014301
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Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9780081014301_lsuk
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Advances in Fermented Foods and Beverages : Improving Quality, Technologies and Health Benefits
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ISBN 13: 9780081014301
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Book Description Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. Seller Inventory # 9780081014301
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