Fermented Foods, Part II: Technological Interventions (Bog, Paperback / softback, Engelsk)
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Fermented Foods, Part II: Technological Interventions

(Bog, Paperback / softback, Engelsk)
Fermented Foods, Part II: Technological Interventions
Forlag: Taylor & Francis Ltd

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Beskrivelse

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-sp

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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgivelsesdato 31-03-2021
Første udgivelsesår 2021
Serie Food Biology Series
Fagredaktør Ramesh C. (Central Tuber Crops Research Institute Ray, Didier (International Center for Agricultural Research for Development (Cirad) Montet
Originalsprog United Kingdom
Sideantal 525
Indbinding Paperback / softback
Forlag Taylor & Francis Ltd
Sideoplysninger 525 pages
Mål 234 x 156
ISBN-13 / EAN-13 9780367782252