Microorganisms and fermentation of traditional foods [electronic resource] / Ramesh C. Ray and Didier Montet.

2024-05-20T14:55:01Z

by Didier, Montet.
Call Number 664.024 MIC
Publication Date 2014
Summary 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 processi
Format: Electronic Resources
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Preharvest and postharvest food safety [electronic resource] : contemporary issues and future directions / Ross C. Beier ... [et al.] editors ; foreword by Elsa A. Murano ; afterword by Neville P. Clarke.

2024-05-20T14:55:01Z

by Beier, Ross C., 1946-
Call Number 664 22
Publication Date 2004
Format: Electronic Resources
Knovel http://www.knovel.com/knovel2/Toc.jsp?BookID=2855

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Microorganisms and fermentation of traditional foods [electronic resource] / Ramesh C. Ray and Didier Montet.

Preharvest and postharvest food safety [electronic resource] : contemporary issues and future directions / Ross C. Beier ... [et al.] editors ; foreword by Elsa A. Murano ; afterword by Neville P. Clarke.