Fermented Foods, Part II

Technological Interventions

Ramesh C Ray editor Didier Montet editor

Format:Hardback

Publisher:Taylor & Francis Ltd

Published:21st Mar '17

Currently unavailable, and unfortunately no date known when it will be back

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Fermented Foods, Part II cover

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of 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 include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

ISBN: 9781138637849

Dimensions: unknown

Weight: 870g

525 pages