by
Tamang, Jyoti Prakash.
Call Number
664.024
Publication Date
2010
Summary
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.With contributions from 24 seasoned fermentation authorities, this book
Format:
Electronic Resources
Relevance:
0.0598
by
Sperber, William H.
Call Number
664
Publication Date
2010
Summary
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format:
Electronic Resources
Relevance:
0.0309
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by
Pitt, John I.
Call Number
664.001
Publication Date
2009
Summary
This is the third edition of the definitive work on fungi in foods covering identification, isolation, enumeration, taxonomy, physiology and mycotoxin formation. Quality halftones provide a book of great value to all those involved in food quality and safety.
Format:
Electronic Resources
Relevance:
0.0309
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