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Fermented Foods, Part II: Technological Interventions - Food Biology Series Didier , Montpellier, France) Montet-Ramesh C. Ray 1.º edición
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Fermented Foods, Part II: Technological Interventions - Food Biology Series
Didier , Montpellier, France) Montet-Ramesh C. Ray
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.
525 pages, 38 black & white illustrations, 16 colour illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 21 de marzo de 2017 |
| ISBN13 | 9781138637849 |
| Editores | Taylor & Francis Ltd |
| Páginas | 525 |
| Dimensiones | 156 × 234 × 33 mm · 870 g |
| Lengua | Inglés |
| Editor | Montet, Didier |
| Editor | Ray, Ramesh C. |
