MARC record from Internet Archive

LEADER: 02034cam a2200349 a 4500
001 2012000810
003 DLC
005 20131120075038.0
008 120223s2012 flua b 001 0 eng
010 $a 2012000810
020 $a9781439850220 (hardback : alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTP371.44$b.H358 2012
082 00 $a664/.024$223
084 $aTEC012000$2bisacsh
245 00 $aHandbook of animal-based fermented food and beverage technology /$cedited by Y. H. Hui, administrative associate editor, E. Özgül Evranuz.
260 $aBoca Raton :$bCRC Press,$cc2012.
300 $axvi, 798 p. :$bill. ;$c27 cm.
520 $a"Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines"--$cProvided by publisher.
500 $aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
500 $a"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology"--T.p. verso.
504 $aIncludes bibliographical references and index.
650 0 $aFermented foods$vHandbooks, manuals, etc.
650 0 $aBeverages$xMicrobiology$vHandbooks, manuals, etc.
650 0 $aFermentation$vHandbooks, manuals, etc.
650 0 $aFood of animal origin$vHandbooks, manuals, etc.
650 0 $aAnimal products$vHandbooks, manuals, etc.
650 7 $aTECHNOLOGY & ENGINEERING / Food Science.$2bisacsh
700 1 $aHui, Y. H.$q(Yiu H.)
700 1 $aEvranuz, E. Özgül.
730 0 $aHandbook of food and beverage fermentation technology.