Format:
Online-Ressource
ISBN:
9780199357390
Series Statement:
Oxford handbooks online
Content:
This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
Additional Edition:
ISBN 9780199742707
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 9780199742707
Language:
English
Subjects:
Chemistry/Pharmacy
,
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
DOI:
10.1093/oxfordhb/9780199742707.001.0001
URL:
http://www.oxfordhandbooks.com/view/10.1093/oxfordhb/9780199742707.001.0001/oxfordhb-9780199742707
URL:
https://doi.org/10.1093/oxfordhb/9780199742707.001.0001
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