Microorganisms and fermentation of traditional foods /
Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some products can be stored even...
Other Authors: | , |
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Format: | Book |
Language: | English |
Published: |
Boca Raton, Florida :
CRC Press,
[2015]
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Series: | Food biology series.
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Subjects: |
Evans: Library Stacks
Call Number: |
TP248.65.F66 M53 2015 |
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Call Number | Status | Get It |
TP248.65.F66 M53 2015 | Available |