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Microbiology of Fermented Foods
Language: en
Pages: 889
Authors: B.J. Wood
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
Microbiology and Technology of Fermented Foods
Language: en
Pages: 488
Authors: Robert W. Hutkins
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
Microorganisms and Fermentation of Traditional Foods
Language: en
Pages: 392
Authors: Ramesh C. Ray
Categories: Technology & Engineering
Type: BOOK - Published: 2014-08-21 - Publisher: CRC Press

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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part
Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Language: en
Pages: 197
Authors: Jyoti Prakash Tamang
Categories:
Type: BOOK - Published: 2019-11-04 - Publisher: Frontiers Media SA

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Himalayan Fermented Foods
Language: en
Pages: 306
Authors: Jyoti Prakash Tamang
Categories: Technology & Engineering
Type: BOOK - Published: 2009-08-17 - Publisher: CRC Press

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The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermen