ISBN:
9780199357390
Language:
English
Pages:
Online-Ressource
Series Statement:
Oxford handbooks online
Parallel Title:
Erscheint auch als
DDC:
664/.024
Keywords:
Fermented foods
;
Fermented foods
Abstract:
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).
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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