Fermented Foods Part I
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Language: en
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Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy
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Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food product
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Type: BOOK - Published: 2003-03-26 - Publisher: CRC Press
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin
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Pages: 762
Pages: 762
Type: BOOK - Published: 2016-09-12 - Publisher: Academic Press
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining th
Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s