Levnedsmiddelteknologi
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Acetic Acid Bacteria
Fundamentals and Food Applications
Udgivet af Taylor & Francis Ltd
ISBN
9780367782269
Om denne bog
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Specia…
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367782269
EAN
9780367782269
Format
Hæftet
Sprog
Engelsk
sider
360
Undertitel
- Fundamentals and Food Applications
Produktbeskrivelse
This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
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