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Fermented Foods : Technological Interventions (Hardcover)

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About this item

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Number of Pages: 400
Genre: Technology
Series Title: Food Biology
Format: Hardcover
Publisher: Taylor & Francis
Language: English
Street Date: March 21, 2017
TCIN: 51992112
UPC: 9781138637849
Item Number (DPCI): 248-38-5052
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