Handbook 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
SUMMARY
"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
