Organic Chemistry, Food Sciences - General & Miscellaneous
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Overview
Contributions. Preface. 1. History and Scientific Basis of Microbial Activity in Fermented Foods, A.H. Rose. 2. Indigenous Fermented Foods, K.S. Djien. 3. Soy Sauce and Miso, B.J.B. Wood. 4. Breadmaking, E.Oura, H. Suomalainen and R. Viskari. 5. Cheeses, B.A. Law. 6. Fermented Milks, E.R. Vedamuthu. 7. Fermented Vegetables, H.P. Fleming. 8. Coffee, R.O. Arunga. 9. Cocoa, J.G. Carr. 10. Yeast Extracts, H.J. Peppler. Author Index. Subject Index.Book Details
Published
July 1, 1982
Publisher
Academic Press Inc
Pages
337
Format
Hardcover
ISBN
9780125965576