Tóm tắt:
Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines
Mô tả tài liệu
Handbook of animal-based fermented food and beverage technology / Edited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz. – Boca Raton : CRC Press , 2012.- xvi, 798 p. : ill. ; 27 cm
Số phân loại: 664.024/H236
Nơi lưu trữ: FL-Tài liệu đọc-Tầng 3