Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Fermented Foods, Part I
Language: en
Pages: 413
Authors: Didier Montet
Categories: Science
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy
Fermented Foods of Latin America
Language: en
Pages: 264
Authors: Ana Lucia Barretto Penna
Categories: Science
Type: BOOK - Published: 2017-02-03 - Publisher: CRC Press

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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a
Microbial Biotechnology
Language: en
Pages: 812
Authors: Yuan Kun Lee
Categories: Science
Type: BOOK - Published: 2006 - Publisher: World Scientific

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In the second edition of this bestselling textbook, new materials have been added, including a new chapter on real time polymerase chain reaction (RTPCR) and a
Microorganisms and Fermentation of Traditional Foods
Language: en
Pages: 390
Authors: Ramesh C. Ray
Categories: Science
Type: BOOK - Published: 2014-08-21 - Publisher: CRC Press

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The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part