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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
105
history of ssf foods and beverages
are unlikely to cause disease (assuming that the pasteurized product is
stored as indicated and consumed before its expiration date). At first,
pasteurization was used to prevent wine spoilage. Now, it’s widely
used in the production of milk, beer, butter, and some other foods.
It has given a powerful boost to the food industry. Commercial- scale
sterilization of food is not common because it adversely affects the
taste and quality of the product. Certain food products are, however,
processed to achieve a state of commercial sterility (Montville and
Matthews, 2008).
4.3.2 Microorganism Breeding
Microorganism breeding technology has a very special role in modern
biotechnology, especially in the fermenta
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Publisher Resources

ISBN: 9781439844960