Text

E-book Fermentation Processes Engineering in the Food Industry

---

Penilaian

---

Fermented foods have been produced for many centuries with the basic aim of increasing the storage stability of processed foods and modifying the organoleptic and textural properties of raw materials. Fermented foods are very popular even today as a substantial percentage of daily-consumed foods are fermented. Notable examples include dairy products, such as yogurt, cheese, buttermilk, and sour milk; alcoholic drinks, such as wine, beer, and cider; fermented vegetables, such as sauerkraut and pickles; and fermented meats, such as sausages and salami. The main eason for their popularity, however, is their specific organoleptic properties rather than their preservation stability

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

663 SOC f

Penerbit

USA : Taylor & Francis Group.,

Deskripsi Fisik

490 hlm

Bahasa

English

ISBN/ISSN

9781439887684

Klasifikasi

663

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

-

Subjek

Beverage Technology

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar