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Progress in the biological and microbiological sciences involved in the manufacture of fermented foods has led to commercialization and heightened interest among scientists and food processors. This two-volume set is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant and animal sources. It describes fermented food flavors, manufacturing, and biopreservation, and supplies a detailed exploration of a range of products. With contributions from over 60 experts from more than 20 countries, this essential reference distills the most critical information on this food sector.
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