Fermented Foods, Part II

Technological Interventions

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences
Cover of the book Fermented Foods, Part II by , CRC Press
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Author: ISBN: 9781351793766
Publisher: CRC Press Publication: May 25, 2017
Imprint: CRC Press Language: English
Author:
ISBN: 9781351793766
Publisher: CRC Press
Publication: May 25, 2017
Imprint: CRC Press
Language: English

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

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