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TitleHandbook of animal-based fermented food and beverage technology
Author edited by Y. H. Hui, administrative associate editor, E. èOzgèul Evranuz
Imprint Boca Raton : CRC Press, c2012
Descript xvi, 798 p. : ill. ; 27 cm


"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines"-- Provided by publisher

Fermented foods -- Handbooks manuals etc Beverages -- Microbiology -- Handbooks manuals etc Fermentation -- Handbooks manuals etc Food of animal origin -- Handbooks manuals etc Animal products -- Handbooks manuals etc

Science Library : Reference CollectionTP371.44 H236h 2012LIB USE ONLY


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