Nicht lieferbar
Andere Kunden interessierten sich auch für
![Health Benefits of Malaysian Astaxanthin]( "Health Benefits of Malaysian Astaxanthin")
Health Benefits of Malaysian Astaxanthin46,99 €![Beneficial Microorganisms in Multicellular Life Forms]( "Beneficial Microorganisms in Multicellular Life Forms")
Beneficial Microorganisms in Multicellular Life Forms110,99 €![Indigenous Ethanol Tolerant Yeast Isolates for Wine Production]( "Indigenous Ethanol Tolerant Yeast Isolates for Wine Production")
Indigenous Ethanol Tolerant Yeast Isolates for Wine Production29,99 €![Indigenous Microorganisms (IMOs) Technology]( "Indigenous Microorganisms (IMOs) Technology")
Indigenous Microorganisms (IMOs) Technology43,99 €![Indigenous fermented milks from some regions of Cameroon and Chad]( "Indigenous fermented milks from some regions of Cameroon and Chad")
Indigenous fermented milks from some regions of Cameroon and Chad26,99 €![Beneficial Microbes for Sustainable Agriculture and Environmental Management]( "Beneficial Microbes for Sustainable Agriculture and Environmental Management")
Beneficial Microbes for Sustainable Agriculture and Environmental Management191,99 €![Beneficial Microorganisms in Food and Nutraceuticals]( "Beneficial Microorganisms in Food and Nutraceuticals")
Beneficial Microorganisms in Food and Nutraceuticals110,99 €
Fermentation is well recognised as one of the food preservation techniques since human civilization.This biological driven process enhances many fermented foods with excellent nutritional values at reasonable price.Fermented food even serves as pool to obtain beneficial microflora for functional purposes. This well-illustrated text begins with the brief introduction on food fermentation and microbial interaction involve in fermentation.It also disclosures the beneficial bacteria and their potential functions that obtained from fermented foods.The detail description on fish sauce fermentation and preparation are included. The book also discussed in detail the microbiological dynamics involved in indigenous fish sauce fermentation of Malaysia and the characterization of beneficial microorganisms for their beneficial and technological properties. This book is all-in-one reference for researchers,professionals and students who has an interest to learn more about food fermentation andthe actual microbial interation involve throughout the process.