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
LanguageEnglish
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
Online AccessFull text
ISBN9781439850237
DOI10.1201/b12084
Physical Descriptionxvi, 798 p. : ill.

Cover

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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. 
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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) 
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