This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures.
Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Year: 2017
Edition: 1
Publisher: CRC Press
Language: english
Pages: 358 / 359
ISBN 10: 1498763693
ISBN 13: 978-1-4987-6369-1
Series: Food Biology Series
ID: SC - 1275
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.