- 600 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Industrialization of Indigenous Fermented Foods, Revised and Expanded
About this book
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
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Yes, you can access Industrialization of Indigenous Fermented Foods, Revised and Expanded by Keith Steinkraus in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Book Cover
- Title
- Copyright
- Preface to the Second Edition
- Preface to the First Edition
- Contents
- Contributors
- 1 Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu
- 2 Industrialization of Japanese Miso Fermentation
- 3 Industrialization of Sake Manufacture
- 4 Industrialization of Japanese Natto
- 5 Tapai Processing in Malaysia: A Technology in Transition
- 6 Industrialization of Africa’s Indigenous Beer Brewing
- 7 Industrialization of Mageu Fermentation in South Africa
- 8 Industrialization of Ogi Fermentation
- 9 Industrialization of Gari Fermentation
- 10 Industrialization of Mexican Pulque
- 11 Industrialization of Tempe Fermentation
- 12 Tempe Production in Japan
- 13 Industrialization of Thai Fish Sauce (Nam Pla)
- 14 Production of Thai Fermented Fish: Plara, Pla-som, Som-fak
- 15 Industrialization of Thai Nham: Fermented Pork or Beef
- 16 Industrialization of Myanmar Fish Paste and Sauce Fermentation
- 17 Industrialization of Indigenous Fermented Food Processes: Biotechnological Aspects
- Index