Fermented Foods, Part II : Technological Interventions
Language: English
Published by CRC Press, 2021
Series: Book 9 of 17 - Food Biology
- Softcover
- New
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
AbeBooks seller since April 6, 2009
Condition: New
US$ 85.48
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- Title
- Fermented Foods, Part II : Technological Interventions
- Author
- Ray, Ramesh C. (EDT); Montet, Didier (EDT)
- Publisher
- CRC Press
- Publication year
- 2021
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0367782251
- ISBN 13
- 9780367782252
- Series
- Book 9 of 17: Food Biology
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
"Synopsis" may belong to another edition of this title.
About the Author
Ramesh C. Ray, Didier Montet
"About the title" may belong to another edition of this title.
GreatBookPrices
Columbia, MD, U.S.A.
AbeBooks seller since April 6, 2009
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