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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

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Handbook of Animal-Based Fermented Food and Beverage Technology (Hardcover, 2nd edition) Loot Price: R6,365
Discovery Miles 63 650
Handbook of Animal-Based Fermented Food and Beverage Technology (Hardcover, 2nd edition): Y H Hui, E. OEzgul Evranuz

Handbook of Animal-Based Fermented Food and Beverage Technology (Hardcover, 2nd edition)

Y H Hui, E. OEzgul Evranuz

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Loot Price R6,365 Discovery Miles 63 650 | Repayment Terms: R596 pm x 12*

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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 Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

General

Imprint: Crc Press
Country of origin: United States
Release date: May 2012
First published: 2012
Editors: Y H Hui • E. OEzgul Evranuz
Dimensions: 254 x 178 x 48mm (L x W x T)
Format: Hardcover
Pages: 814
Edition: 2nd edition
ISBN-13: 978-1-4398-5022-0
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 1-4398-5022-4
Barcode: 9781439850220

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