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Indigenous Fermented Foods of Southeast Asia

Om Indigenous Fermented Foods of Southeast Asia

This book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. It examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. It classifies products based on microbial ecology rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; safety considerations and potential for growth by bacterial pathogens; as well as identifying research needs.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781439844809
  • Bindende:
  • Hardback
  • Sider:
  • 453
  • Utgitt:
  • 10. desember 2014
  • Dimensjoner:
  • 156x234x28 mm.
  • Vekt:
  • 748 g.
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 7. april 2025

Beskrivelse av Indigenous Fermented Foods of Southeast Asia

This book describes the production, microbiology, biochemistry, nutritional value, and roles in the diet of indigenous fermented foods of Southeast Asia. It examines the factors that influence the development of the characteristic microfloras and the chemical changes induced. It classifies products based on microbial ecology rather than on substrate or region. Each chapter describes the product, its history, and place of production; characteristics of the microbes, substrate, and metabolism; safety considerations and potential for growth by bacterial pathogens; as well as identifying research needs.

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