Handbook of Food and Beverage Fermentation Technology - 9780824747800
Un libro in lingua di Hui Y. H. (EDT), Meunier Goddik Lisbeth (EDT), Hansen Ase Solvejg (EDT), Josephsen Jytte (EDT), Nip Wai Kit (EDT), Stanfield Peggy S. (EDT), Toldra Fidel (EDT) edito da Taylor & Francis, 2004
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This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce, sauerkraut, sourdough bread, and whiskey. The opening chapters overview the taxonomy and action of common microorganisms and the basic steps involved in each fermentation process, and an international flavor to the handbook is reflected by unique chapters on fromage frais, miso, Chinese pickles, and African kenkey. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
Informazioni bibliografiche
- Titolo del Libro in lingua: Handbook of Food and Beverage Fermentation Technology
- Lingua: English
- Autori : Hui Y. H. (EDT), Meunier Goddik Lisbeth (EDT), Hansen Ase Solvejg (EDT), Josephsen Jytte (EDT), Nip Wai Kit (EDT), Stanfield Peggy S. (EDT), Toldra Fidel (EDT)
- Editore: Taylor & Francis
- Collana: Taylor & Francis (Hardcover)
- Data di Pubblicazione: 01 Gennaio '04
- Genere: TECHNOLOGY and ENGINEERING
- Argomenti : Fermented foods Handbooks, manuals, etc Beverages Microbiology Handbooks, manuals, etc Fermentation Handbooks, manuals, etc
- Pagine: 1000
- Dimensioni mm: 254 x 184 x 50
- ISBN-10: 0824747801
- EAN-13: 9780824747800