| Description |
1 online resource (339 pages) |
| Series |
Food Biology Series |
|
Food biology series.
|
| Contents |
Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface to the Series ; Preface; 1: Fermented Dairy Beverages in Latin America; 2: Brazilian Artisanal Coalho Cheese: Tradition, Science and Technology; 3: Buffalo Mozzarella Cheese: Knowledge from the East and the West; 4: Cheese Production in Uruguay; 5: Brazilian Kefir: From Old to the New World; 6: Brazilian Charqui; 7: Biopreservation of Salami -- Brazilian Experience |
|
8: Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles9: Amazon Fruits: Biodiversity, Regionalism and Artisanal and Industrial By-products Under Fermentation Processes; 10: Fermented Foods and Beverages from Cassava (Manihot esculenta Crantz) in South America; 11: Brazilian Indigenous Fermented Food; 12: Andean Fermented Beverages; 13: Increasing Folate Content Through the Use of Lactic Acid Bacteria in Novel Fermented Foods; 14: Characteristics and Production of Microbial Cultures |
| Notes |
15: Novel Biotechnological and Therapeutic Applications for Wild Type and Genetically Engineered Lactic Acid BacteriaIndex |
|
Print version record |
| Form |
Electronic book
|
| Author |
Nero, Luis A
|
|
Todorov, Svetoslav D
|
| ISBN |
9781315352435 |
|
1315352435 |
|
