Related Books
Language: en
Pages: 889
Pages: 889
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
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
Language: en
Pages: 225
Pages: 225
Type: BOOK - Published: 2021-04-08 - Publisher: Reaktion Books
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be
Language: en
Pages: 587
Pages: 587
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: 0
Pages: 0
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