World Food and Beverage Survey 2013 Outlook in BRIC Economic
World Food and Beverage Metal Cans Market - Industry Analysis, Size, Share, Growth, Trends and Forecast (2013 - 2019)
Private Label Manufacturing in the Food and Beverage Industry in the Food and Beverage Industry - 2011–2012: Survey Brief
Why a handbook of chemistry and physics is important
Food and Beverage Vending Trends in the U.S.
Fundraising with Healthy Food and Beverages
Biocides Market for Water Treatment, Food and Beverage Other Applications - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2012 – 2018
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
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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