qBased on the author's extensive experience as professor and practitioner in the field of applied microbiology, the book provides a detailed description of Philippine fermented foods, the process of improving traditional fermentation methods, and the production of nutritious, safe, and wholesome foods through fermentation. Standards, regulations, and laws promulgated for the proper monitoring of fermented foods to ensure their safety are also discussed.q qThe comprehensive data presented on ethnic foods are not found elsewhere, making it an indispensable resource for scientists, food technologists, students, teachers, as well as the food industry.q--BOOK JACKET.Yeast activities during fermentation After the starter culture is added to the main fermentation must, each single cell starts ... There are no distinct divisions between the first and second stages of fermentation since both happen simultaneously.
|Title||:||Philippine Fermented Foods|
|Author||:||Priscilla C. Sanchez|
|Publisher||:||UP Press - 2008-01-01|