Handbook of Food and Beverage Fermentation Technology PDF
906 Pages·2004·12.849 MB·English
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Preview Handbook of Food and Beverage Fermentation Technology
Description:
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.
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