Microbiology and Technology of Fermented Foods
June 2006, Wiley-Blackwell
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- comprehensive and contemporary reference book for food fermentation professionals and researchers
- the definitive text on food fermentation microbiology addressing the microbiology and processing of fermented foods
- covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy
- highlights examples of industrial processes, key historical events, new developments, anecdotal materials, case studies, and other key information