Fermented foods, part ii: technological interventions
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367782252
Date de publication :
31 mars 2021
Dimensions :
23,4 x 15,6 cm
Poids :
453 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-sp