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Handbook of animal-based fermented food and beverage technology

Y. H. Hui, E. Özgül Evranuz · 2012

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About the book

"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines"--

Book details

Year
2012
Language
English
Publisher
CRC Press
Editions
5
Pages
798
ISBN
9781439850220

Data source: Wikidata

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