دانلود کتاب Microorganisms and Fermentation of Traditional Foods

Name: Microorganisms and Fermentation of Traditional Foods
Availability: InStock
Author: Ramesh C. Ray
ISBN: 1482223082, 9781482223088

by Ramesh C. Ray

عنوان فارسی: میکروارگانیسم ها و تخمیر از غذاهای سنتی
ناشر: CRC Press
سال: 2014
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 390-392
شابک: 1482223082, 9781482223088
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 10.00 مگابایت

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جزییات کتاب

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 I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

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