Description

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

Acetic Acid Bacteria: Fundamentals and Food Applications

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£175.00

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Hardback by Ilkin Yucel Sengun

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This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid... Read more

    Publisher: Taylor & Francis Inc
    Publication Date: 23/02/2017
    ISBN13: 9781498763691, 978-1498763691
    ISBN10: 1498763693

    Number of Pages: 358

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.

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