Fermented Foods, Part II: Technological Interventions (Food Biology Series)
Language: English
Published by CRC Press, 2017
Series: Book 9 of 17 - Food Biology
- Hardcover
- New
Seller: Books Puddle, Woodside, NY, U.S.A.Books Puddle
AbeBooks seller since November 22, 2018
Condition: New
US$ 404.15
Quantity: 3 available
Add to basketItem description from seller
pp. 400.
Seller Inventory # 26375086255
- Title
- Fermented Foods, Part II: Technological Interventions (Food Biology Series)
- Publisher
- CRC Press
- Publication year
- 2017
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 113863784X
- ISBN 13
- 9781138637849
- 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.
Books Puddle
Woodside, NY, U.S.A.
AbeBooks seller since November 22, 2018
Shipping rates within U.S.A.
| Item | 12 to 19 business days | 12 to 14 business days |
|---|---|---|
| First item | US$ 3.99 | US$ 6.99 |
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I mainly carry imported books from South East Asia / South Asia for readers of all Age Groups.
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South Asian and South East Asian Culture, Religion, Art etcSeller's business information
PLETOS INC
6931 51st Avenue, WOODSIDE
Woodside, NY U.S.A. 11377
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We accept return for those books which are received damaged. Though we take appropriate care in packing to avoid such situation.