Microbiology of Fermented Foods

This book represents a comprehensive update and considerable expansion of the successful first edition. All the major groups of foodstuffs whose preparation involves a fermentation are discussed, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. The emphasis is on the microbiology of fermentation processes but the technology, processing, biochemistry, nutrition, markets and marketing are also covered. Important new additions include chapters on the fermented foods of India, the Middle and Far East, and a chapter devoted to shoyu, miso and related products. This book in an essential reference source for industrial microbiologists, biotechnologists and production personnel in sectors of the food industry which produce or use materials made or modified by fermentation, e.g. dairy, brewing, fats and oils, meat and fish. It is also of interest to academic researchers in food microbiology and fermentation.

General

ISBN		9780751402162
Fiction/Non-Fiction		Non-Fiction
Publisher		Blackie Academic & Professional
Pages		900
List Price		$479.00
Publication Date		11/01/1997
Release Status		In Print
Format		Hardcover
Language		English
Measurements		Height: 10 Inches (US) Width: 6.75 Inches (US) Thickness: 3 Inches (US) Unit Weight: 5.15 Pounds (US)
Editor		Wood, Brian J. B.
Edition Number		2