Innovations in Technologies for Fermented Food and Beverage Industries

This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics,...

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Bibliographic Details

Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing, 2018.
Edition:	1st ed. 2018.
Series:	Food Microbiology and Food Safety
Subjects:	Microbiology. Food-Biotechnology.
ISBN:	9783319748207
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