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Starter cultures in food production

Author: Barbara Speranza
Publisher: Chichester, West Sussex, UK : Wiley Blackwell, 2017.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Starter cultures in food production.
Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons, Inc., [2017]
(DLC) 2016045438
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Barbara Speranza
ISBN: 111893377X 9781118933770 9781118933794 1118933796 9781118933787 1118933788 9781118933763 1118933761
OCLC Number: 974514483
Description: 1 online resource (xiii, 421 pages)
Contents:
Responsibility: edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Milena Sinigaglia, University of Foggia, Italy.

Abstract:

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry,  Read more...

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