Title	Handbook of animal-based fermented food and beverage technology / 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

1. Fermented foods -- Handbooks
2. manuals
3. etc
4. Beverages -- Microbiology -- Handbooks
5. manuals
6. etc
7. Fermentation -- Handbooks
8. manuals
9. etc
10. Food of animal origin -- Handbooks
11. manuals
12. etc
13. Animal products -- Handbooks
14. manuals
15. etc

LOCATION	CALL#	STATUS
Science Library : Reference Collection	TP371.44 H236h 2012	LIB USE ONLY