World Food and Beverage Survey 2013 Outlook in BRIC Economic
Private Label Manufacturing in the Food and Beverage Industry in the Food and Beverage Industry - 2011–2012: Survey Brief
Food and Beverage Vending Trends in the U.S.
Fundraising with Healthy Food and Beverages
7th Edition Private Label Food and Beverages in the U.S.
smart CHOICES Queensland Health for Queensland Schools Healthy Food and Drink Supply Strategy
Here Comes A Remarkable Combination Of Food And Luxury
The Effects of Food Irradiation on Nutrition and Health
The Balance of Payments Impact of the Food and Fuel Price Shocks on Low-Income African Countries: A Country-by-Country Assessment
Guidance note for Environmental Impact Assessment In respect of FEPA and CPA requirements
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
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