| 000 | 01187nam a2200205Ia 4500 | ||
|---|---|---|---|
| 005 | 20250422115936.0 | ||
| 008 | 250326s9999 xx 000 0 und d | ||
| 020 |
_a9781482223088 _qhbk |
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| 041 | _aeng | ||
| 082 |
_a664.024 _bRAM |
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| 245 | 0 |
_aMicroorganisms And Fermentation Of Traditional Foods _c/ edited by Ramesh C. Ray and Montet Didier |
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| 250 | _a1 | ||
| 260 |
_bCrc Press _c2015 _aLondon |
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| 300 |
_aviii, 380 p. _b: col. ill. _c; 23 cm. |
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| 504 | _aindex | ||
| 520 | _aThe first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries. | ||
| 650 | _aFood Biotechnology | ||
| 700 | _aDidier, Montet | ||
| 942 | _cREF | ||
| 999 |
_c569206 _d569206 |
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