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Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods

by Panel on the Applications of Biotechnology to Traditional Fermented Foods

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  • Paperback
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New
ISBN 10
0309046858
ISBN 13
9780309046855
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About This Item

Paperback / softback. New. In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

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Details

Bookseller
The Saint Bookstore GB (GB)
Bookseller's Inventory #
A9780309046855
Title
Applications of Biotechnology in Traditional Fermented Foods
Author
Panel on the Applications of Biotechnology to Traditional Fermented Foods
Format/Binding
Paperback / softback
Book Condition
New New
Quantity Available
3
Binding
Paperback
ISBN 10
0309046858
ISBN 13
9780309046855
Publisher
National Academy Press
Place of Publication
Washington, D.c., U.s.a.
This edition first published
March 1992

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About the Seller

The Saint Bookstore

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
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Southport, Merseyside

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