Starter Cultures in Food Production
Autor B Speranzaen Limba Engleză Hardback – 3 feb 2017
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Specificații
ISBN-13: 9781118933763
ISBN-10: 1118933761
Pagini: 440
Dimensiuni: 174 x 252 x 25 mm
Greutate: 0.99 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
ISBN-10: 1118933761
Pagini: 440
Dimensiuni: 174 x 252 x 25 mm
Greutate: 0.99 kg
Editura: Wiley
Locul publicării:Chichester, United Kingdom
Public țintă
Bachelors and Masters degree students in Food Science and Technology, Biotechnology, Agricultural Science, and Gastronomic Science.PhD students, post–doc researchers and senior researchers in Food Microbiology, as well as R&D researchers from the food industry.
Libraries/institutions
Food and microbiological research laboratories
Cuprins
Notă biografică
About the Editors Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy.
Descriere
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish.