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Fermented Foods, Part ii: Technological Interventions (Food Biology Series) (in English)
Ramesh C. Ray (Editor), Didier Montet (Editor) (Author)
·
Crc Press
· Paperback
Fermented Foods, Part ii: Technological Interventions (Food Biology Series) (in English) - Ramesh C. Ray (Editor), Didier Montet (Editor)
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Synopsis "Fermented Foods, Part ii: Technological Interventions (Food Biology Series) (in English)"
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of 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 include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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