£174.00

CRC Press Fermented Foods, Part II: Technological Interventions (Food Biology Series)

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Description

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. About the Author Ramesh C. Ray, Didier Montet

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
21 March 2017
Listed Since
12 October 2016

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