Handbook of animal-based fermented food and beverage technology

"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...

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Bibliographic Details
Other Authors: Hui, Y. H., Evranuz, E. Özgül., Chandan, Ramesh C.
Format: eBook
Language: English
Published: Boca Raton, Fla. : CRC Press, 2012.
Subjects:
Fermented foods > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Food of animal origin > Handbooks, manuals, etc.
Animal products > Handbooks, manuals, etc.
elektronické knihy
electronic books
ISBN: 9781439850237
Physical Description: xvi, 798 p. : ill.

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Table of contents

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007 cr un
008 120530s2012 fluad sbf 001 0 eng d
999 |c 75684  |d 75684 
020 |a 9781439850237  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
245 0 0 |a Handbook of animal-based fermented food and beverage technology  |h [elektronický zdroj] /  |c edited by Y.H. Hui ; administrative associate editor, E. Özgül Evranuz ; associate editors, Ramesh C. Chandan ... [et al.]. 
260 |a Boca Raton, Fla. :  |b CRC Press,  |c 2012. 
300 |a xvi, 798 p. :  |b ill. 
500 |a Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004. 
500 |a "Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology." 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Introduction -- pt. 2. Fermented milk and semisolid cheeses -- pt. 3. Solid cheeses -- pt. 4. Meat and fish products -- pt. 5. Probiotics and fermented products. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "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"--  |c Provided by publisher. 
650 0 |a Fermented foods  |v Handbooks, manuals, etc. 
650 0 |a Beverages  |x Microbiology  |v Handbooks, manuals, etc. 
650 0 |a Fermentation  |v Handbooks, manuals, etc. 
650 0 |a Food of animal origin  |v Handbooks, manuals, etc. 
650 0 |a Animal products  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Hui, Y. H.  |q (Yiu H.) 
700 1 |a Evranuz, E. Özgül. 
700 1 |a Chandan, Ramesh C. 
730 0 |a Handbook of food and beverage fermentation technology. 
776 1 |z 9781439850220 (hardback) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b12084  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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