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Industrialization of indigenous fermented foods

Front Cover
K. H. Steinkraus
1 Review
MARCEL DEKKER Incorporated, 2004 - Technology & Engineering - 796 pages
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.


About the Author
Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

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References from web pages

Industrialization of Indigenous Fermented Foods, Second Edition
Industrialization of Indigenous Fermented Foods, Second Edition books.
www.cplbookshop.com/ contents/ C2002.htm

Industrialization of Indigenous Fermented Foods 2nd edition edited ...
Completely revised and expanded to reflect the latest advances in the field, Industrialization of Indigenous Fermented Foods presents the most recent ...
www.chipsbooks.com/ indferm2.htm

Industrialization of Indigenous Fermented Foods, Second Edition
Industrialization of Indigenous Fermented Foods, Second Edition. Editors: Keith Steinkraus. ISBN: 978-0-8247-4784-8 (hardback) 978-0-203-02204-7 (electronic ...
www.informaworld.com/ smpp/ 35861651-1475603/ title~db=all~content=t732552099~tab=toc

book industrialization of indigenous fermented foods, (2nd ed ...
book general titles et microbiology , food toxicology et brewing industry : completely revised and expanded to reflect the latest advances in the field, ...
www.lavoisier.fr/ notice/ gb280878.html

PII: S0956-7135(97)00050-9
In Industrialization of Indigenous Fermented Foods, ed. K. H. Steinkraus. Marcel Dekker, New York. Jelliffe, db (1968) Infant Nutrition in the Tropics. ...
linkinghub.elsevier.com/ retrieve/ pii/ S0956713597000509

Industrial production of soy sauce
Journal of industrial Microbiology, (1995) 14, 467-471. 9 1995 Society for Industrial Microbiology 0169-4146/95/$12.00. Industrial production of soy sauce ...
www.springerlink.com/ index/ T22G2U4805171034.pdf

MAN, MICROBES and FOODS – a Philosophical and Historical ...
Industrialization of Indigenous Fermented Foods. (kh. Steinkraus, editor). Marcel Dekker Inc., New York.1979.pp 127- ...
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livre industrialization of indigenous fermented foods, (2nd ed ...
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INDUSTRIALIZATION OF INDIGENOUS FERMENTED FOODS - Bibliografía - www.tecno-point.com es un portal cuya misión consiste en ofrecer ideas y tecnologías para ...
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Bibliographic information

QR code for Industrialization of indigenous fermented foods
TitleIndustrialization of indigenous fermented foods
Food science and technology
EditorK. H. Steinkraus
Edition2, illustrated, revised
PublisherMARCEL DEKKER Incorporated, 2004
ISBN0824747844, 9780824747848
Length796 pages
Subjects › 

Technology & Engineering / Food Science
  
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