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Fermentation and Food Safety

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A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in the industrial sector. Covers all major food groups, from dairy to meats, and discusses such issues as chemical hazards and their control, toxic nitrogen compounds during processing, and the control of microbiological hazards. DLC: Fermented foods.

Author(s): Martin Adams, M.J.R. Nout
Edition: 1st
Publisher: Springer
Year: 2001

Language: English
Commentary: +OCR
Pages: 312