Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index
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