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Industrialization of Indigenous Fermented Foods, Revised and Expanded

Industrialization of Indigenous Fermented Foods, Revised and Expanded

          
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About the Book

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.

About the Author
Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.


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Product Details
  • ISBN-13: 9780824747848
  • Publisher: CRC Press
  • Publisher Imprint: Crc Press
  • Depth: 44
  • Height: 237 mm
  • No of Pages: 600
  • Series Title: Food Science and Technology
  • Weight: 1137 gr
  • ISBN-10: 0824747844
  • Publisher Date: 26 Mar 2004
  • Binding: Hardback
  • Edition: Revised and Expanded ed
  • Language: English
  • Returnable: N
  • Spine Width: 44 mm
  • Width: 156 mm


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