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Biochemistry and Biotechnology of Fermented Foods

By: Nguyen Minh Nhut (Author)

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Ksh 48,350.00

Format: Hardback or Cased Book

ISBN-13: 9781680957440

Publisher: Delve Publishing

Publication Date: Nov 30th, 2016

Category: Food manufacturing & related industries

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With the purpose of covering fundamental aspects of fermented foods, the first part of this book discusses classical fermented starters and their applications, relating to lactic acid bacteria, acetic acid bacteria, yeast and fungi. The second part of the book focuses on trending research in fermented foods. The last part offers insight into fermented starters by analysing their genomes.

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