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Lactic Acid Fermentation of Fruits and Vegetables

By Spiros Paramithiotis (Editor)
Hardcover
$310.00
By Spiros Paramithiotis (Editor)
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Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentatio...

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Science & TechnologyBiology & Life SciencesAgricultural SciencesBiologyBiology - General & MiscellaneousFood Sciences - General & Miscellaneous