株式会社極東書店トップ ＞ 商品一覧 ＞ Microorganisms and Fermentation of Traditional Foods.
商品詳細
Microorganisms and Fermentation of Traditional Foods.
・ISBN 978-1-4822-2308-8 hard GB£ 235.00
￥74,448.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Ray, Ramesh C. / Didier, Montet (eds.), |
|---|---|
| シリーズ | (Food Biology Series) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2014 |
| ページ数 | 390 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-80237＞ |
解説
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 I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.