Fermented Foods, Part II: Technological Interventions
Language: English
Published by CRC Press 2021-03-31, 2021
Series: Book 9 of 17 - Food Biology
- Softcover
- New
Seller: Chiron Media, Wallingford, United KingdomChiron Media
AbeBooks seller since August 2, 2010
Condition: New
US$ 69.69
Quantity: 5 available
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- Title
- Fermented Foods, Part II: Technological Interventions
- Author
- Ramesh C. Ray, Didier Montet
- Publisher
- CRC Press 2021-03-31
- Publication year
- 2021
- Condition
- New
- Binding
- Paperback
- 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.
Chiron Media
Wallingford, United Kingdom
AbeBooks seller since August 2, 2010
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