Applications of Biotechnology in Traditional Fermented Foods
by Panel on the Applications of Biotechnology to Traditional Fermented Foods
- New
- Paperback
- Condition
- New
- ISBN 10
- 0309046858
- ISBN 13
- 9780309046855
- Seller
-
Southport, Merseyside, United Kingdom
3 Copies Available from This Seller
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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)
- 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
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Southport, Merseyside
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- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...