Handbook of Food and Beverage Fermentation Technology
Handbook of Food and Beverage Fermentation Technology By Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra
2004 | 906 Pages | ISBN: 0824747801 | PDF | 13 MB
2004 | 906 Pages | ISBN: 0824747801 | PDF | 13 MB
This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.