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portada Fermented Foods, Part II: Technological Interventions
Type
Physical Book
Publisher
Author
Language
English
Pages
525
Format
Hardcover
Dimensions
23.4x15.7x3.3 cm
Weight
0.90 kg.
ISBN13
9781138637849
Edition No.
1
Categories

Fermented Foods, Part II: Technological Interventions

Ray, Ramesh C. ; Montet, Didier (Author) · CRC Press · Hardcover

Fermented Foods, Part II: Technological Interventions - Ray, Ramesh C. ; Montet, Didier

New Book Imported to South Africa
Delivery: 02 Dec - 08 Dec Shipping: 5 to 6 business days.
R 6,053
R 6,053

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Synopsis "Fermented Foods, Part II: Technological Interventions"

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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The binding of this edition is Hardcover.

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