Fermented Foods, Part II: Technological Interventions

Ramesh C. Ray · Didier Montet

2017年5月 · CRC Press

关于此电子书

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.