Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. Government works Printed on acid-free paper Version Date: 20170223 International Standard Book Number-13: 978-4-9 (Hardback) This book contains information obtained from authentic and highly regarded sources. Ray Principal Scientist (Microbiology) ICAR - Central Tuber Crops Research Institute Bhubaneswar, Odisha, India andĭidier Montet Food Safety Team Leader UMR Qualisud, CIRAD Montpellier, FranceĪ SCIENCE PUBLISHERS BOOK A SCIENCE PUBLISHERS BOOKĬRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Fermented Foods, Part II: Technological Interventions Ramesh C. Acetic Acid Bacteria Ilkin Yucel Sengun (ed.), 2017 11. Microbial Enzyme Technology in Food Applications Ramesh C. Lactic Acid Fermentation of Fruits and Vegetables Spiros Paramithiotis (ed.), 2016 9. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications Ana Lucia Barretto Penna, Luis A.
Fermented Meat Products: Health Aspects Nevijo Zdolec (ed.), 2016 7. Fermented Foods, Part I: Biochemistry and Biotechnology Didier Montet, Ramesh C. Authenticity of Foods of Animal Origin Ioannis Sotirios Arvanitoyannis (ed.), 2015 4.
Bread and Its Fortification: Nutrition and Health Benefits Cristina M. Microorganisms and Fermentation of Traditional Foods Ramesh C.
Books Published in Food Biology series 1.
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