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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
95
4
History of solid -
state fermented foods
and Beverages
SONG LIU, DONGXU ZHANG, JIAN CHEN
Key Laboratory of Industrial Biotechnology, Ministry of Education,
School of Biotechnology, Jiangnan University, Wuxi, China
YANG ZHU
Department of Biosciences, TNO Quality of Life, Ziest, The Netherlands
Contents
4.1 Introduction 96
4.2 Origin and Development of Solid- State Fermented Foods
and Beverages 98
4.2.1 Fermented Foods 98
4.2.1.1 Cheese 98
4.2.1.2 Bread 99
4.2.2 Fermented Condiments 100
4.2.2.1 Soy Sauce 100
4.2.2.2 Vinegar 100
4.2.3 Fermented Beverages 102
4.2.3.1 Wine 102
4.2.3.2 Fermented Tea 102
4.2.4 Fermented Vegetables and Meat 103
4.2.4.1 Fermented Vegetables 103
4.2.4.2 Fermented Meat 104
4.3 Development of SSF Food and Beverage ...
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Publisher Resources

ISBN: 9781439844960