Fermented Foods, Part II : Technological Interventions
Language: English
Published by CRC Press, 2017
Series: Book 9 of 17 - Food Biology
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 361.04
Quantity: 1 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Seller Inventory # 9781138637849
- Title
- Fermented Foods, Part II : Technological Interventions
- Author
- Ramesh C. Ray
- Publisher
- CRC Press
- Publication year
- 2017
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 113863784X
- ISBN 13
- 9781138637849
- Item weight
- 1,333 grams
- Dimensions
- 240x161x38 mm
- 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.
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