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Handbook of indigenous foods involving alkaline fermentation

Author: Prabir K Sarkar; M J Robert Nout
Publisher: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2015]
Series: Fermented foods and beverages series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
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Genre/Form: Electronic books
Additional Physical Format: Print version:
(DLC) 2014004207
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Prabir K Sarkar; M J Robert Nout
ISBN: 1466565306 9781466565302
OCLC Number: 885464909
Description: 1 online resource (xxviii, 601 pages :) : illustrations.
Contents: Diversity of plant-based food products involving alkaline fermentation --
Diversity of animal-based food products involving alkaline fermentation --
Microorganisms predominating in alkaline-fermented foods --
Quality aspects of alkaline fermented foods --
Safety aspects of alkaline-fermented foods --
Challenges associated with technological aspects for modernization of alkaline-fermented foods --
Value-added products from alkaline-fermented foods or from microorganisms predominating therein --
Future of alkaline-fermented foods for traditional markets.
Series Title: Fermented foods and beverages series.
Responsibility: edited by Prabir K. Sarkar, M.J. Robert Nout.
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"The book is directed at an academic and professional audience-graduate students, researchers in food science and technology, and those working in nutrition, dietetics, food microbiology, and related Read more...

 
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