Handbook of animal-based fermented food and beverage technology – Y. H. Hui, administrative associate editor, E. Özgül Evranuz
Posted in Nghệ thuật on Tháng 12 18th, 2013
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 [...]