02997nam 2200529I 450 991078758500332120230801231018.00-429-16041-01-4822-6070-01-4665-6145-9(MiAaPQ)EBC5379406(Au-PeEL)EBL5379406(CaPaEBR)ebr11554542(OCoLC)1035517770(OCoLC)607983253(EXLCZ)99267000000039499420180611h20122013 uy 0engurcnu||||||||txtccrHandbook of fermented food and beverage technology two volume set /edited by Y. H. Hui and E. Özgül Evranuz2nd edition.Boca Raton, FL :CRC Press, an imprint of Taylor and Francis,[2012].©2013.1 online resource (xvi, 798 pages) illustrationsBibliographic Level Mode of Issuance: Monograph1-4665-6147-5 Includes bibliographical references and index.chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products.Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.FermentationHandbooks, manuals, etcBeveragesMicrobiologyHandbooks, manuals, etcFermented foodsHandbooks, manuals, etcFermentationBeveragesMicrobiologyFermented foods664/.024Evranuz E. ÖzgülHui Y. H(Yiu H.),FlBoTFGFlBoTFGBOOK9910787585003321Handbook of fermented food and beverage technology two volume set3833683UNINA