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http://worldcat.org/entity/work/id/766933585

Handbook of food and beverage fermentation technology

This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce.

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type

about

http://schema.org/about

alternateName

http://schema.org/alternateName

  • "Food and beverage fermentation technology"
  • "Food and beverage fermentation technology"@en

contributor

creator

description

http://schema.org/description

  • "This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce."@en
  • "This title examines the development and use of cultured and fermented foodstuffs, looking particularly at end product quality and also including recent progress in starter cultures."

editor

genre

http://schema.org/genre

  • "Electronic books"
  • "Electronic books"@en
  • "Handbooks and manuals"
  • "Handbooks and manuals"@en

name

http://schema.org/name

  • "Handbook of Food and Beverage Fermentation Technology"
  • "Handbook of food and beverage fermentation technology"@en
  • "Handbook of food and beverage fermentation technology"
  • "Handbook of Food and Beverage Fermentation Technology"@en
  • "Handbook of food and beverage fermentation"@en
  • "Handbook of food and beverage fermentation"

workExample