Opening book details…
Can I read Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology) on EtoBox?
Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology) by Keith H. Steinkraus is a nonfiction available to read on EtoBox.
What is Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology) about?
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 technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the AuthorKeith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the
Who reads Industrialization of Indigenous Fermented Foods, Second Edition (Food Science and Technology)?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Keith H. Steinkraus
- Publisher
- CRC Press
- Published
- 2004
- Language
- EN
- ISBN
- 9780203022047
- Category
- nonfiction
- Subjects
- Science, Technology, Engineering
- Updated
- 2026-03-24
More by Keith H. Steinkraus
Browse all works by Keith H. Steinkraus
Similar books
- Handbook of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology) — Keith Steinkraus; Keith H Steinkraus (1995)
- Indigenous Fermented Foods of Southeast Asia (Fermented Foods and Beverages Series) — J. David Owens; Lilis Nuraida; Ngo Thi Phuong Dung; Renu Pinthong; Leonards S Mendoza; Wonnop Visessanguan; Sardjono Atmoko (2014)
- Microbiology and Technology of Fermented Foods (Institute of Food Technologists Series) — Robert Wayne Hutkins (2019)
- Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition — edited by Y. H. Hui, E. Özgül Evranuz (2012)
- Indigenous Fermented Foods of South Asia — V. K Joshi (2016)
- Indigenous Fermented Foods for the Tropics — Oluwafemi Ayodeji Adebo; Chiemela Enyinnaya Chinma; Adewale Olusegun Obadina; Antonio Gomes Soares; Sandeep Kumar Panda; Ren-You Gan (2023)
