Microorganisms and Fermentation of Traditional Foods
Author:   Ramesh C. Ray (Central Tuber Crops Research Institute, India) ,  Montet Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France)
Publisher:   Taylor & Francis Inc
ISBN:  

9781482223088


Pages:   390
Publication Date:   21 August 2014
Format:   Hardback
Availability:   In Print   Availability explained
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Microorganisms and Fermentation of Traditional Foods


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Overview

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

Full Product Details

Author:   Ramesh C. Ray (Central Tuber Crops Research Institute, India) ,  Montet Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.60cm , Height: 2.50cm , Length: 23.40cm
Weight:   0.680kg
ISBN:  

9781482223088


ISBN 10:   1482223082
Pages:   390
Publication Date:   21 August 2014
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Ramesh C. Ray, Montet Didier

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