Microorganisms and Fermentation of Traditional Foods
Microorganisms and Fermentation of Traditional Foods
Presentation de l'editeur : The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.
http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_896, technologie alimentaire, boisson, Q02 - Traitement et conservation des produits alimentaires, http://aims.fao.org/aos/agrovoc/c_7826, toxicité, microbiologie, Q04 - Composition des produits alimentaires, fermentation, http://aims.fao.org/aos/agrovoc/c_27521, qualité, aliment fermenté, technologie traditionnelle, http://aims.fao.org/aos/agrovoc/c_165, biotechnologie, http://aims.fao.org/aos/agrovoc/c_666, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_4221, produit alimentaire, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_3030, santé publique, http://aims.fao.org/aos/agrovoc/c_6349, http://aims.fao.org/aos/agrovoc/c_16165, Q03 - Contamination et toxicologie alimentaires, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_4800
http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_896, technologie alimentaire, boisson, Q02 - Traitement et conservation des produits alimentaires, http://aims.fao.org/aos/agrovoc/c_7826, toxicité, microbiologie, Q04 - Composition des produits alimentaires, fermentation, http://aims.fao.org/aos/agrovoc/c_27521, qualité, aliment fermenté, technologie traditionnelle, http://aims.fao.org/aos/agrovoc/c_165, biotechnologie, http://aims.fao.org/aos/agrovoc/c_666, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_4221, produit alimentaire, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_3030, santé publique, http://aims.fao.org/aos/agrovoc/c_6349, http://aims.fao.org/aos/agrovoc/c_16165, Q03 - Contamination et toxicologie alimentaires, http://aims.fao.org/aos/agrovoc/c_28780, http://aims.fao.org/aos/agrovoc/c_4800
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