Welcome to the InfoSci Platform
Fermented Foods and Their Production

Fermented Foods and Their Production

Suresh Sopanrao Thorat
Copyright: © 2019 |Pages: 30
ISBN13: 9781522577065|ISBN10: 1522577068|ISBN13 Softcover: 9781522592136|EISBN13: 9781522577072
DOI: 10.4018/978-1-5225-7706-5.ch005
Cite Chapter Cite Chapter

MLA

Thorat, Suresh Sopanrao. "Fermented Foods and Their Production." Global Initiatives for Waste Reduction and Cutting Food Loss, edited by Aparna B. Gunjal, et al., IGI Global, 2019, pp. 53-82. https://doi.org/10.4018/978-1-5225-7706-5.ch005

APA

Thorat, S. S. (2019). Fermented Foods and Their Production. In A. Gunjal, M. Waghmode, N. Patil, & P. Bhatt (Eds.), Global Initiatives for Waste Reduction and Cutting Food Loss (pp. 53-82). IGI Global. https://doi.org/10.4018/978-1-5225-7706-5.ch005

Chicago

Thorat, Suresh Sopanrao. "Fermented Foods and Their Production." In Global Initiatives for Waste Reduction and Cutting Food Loss, edited by Aparna B. Gunjal, et al., 53-82. Hershey, PA: IGI Global, 2019. https://doi.org/10.4018/978-1-5225-7706-5.ch005

Export Reference

Mendeley
Favorite

Abstract

Fermented foods have been produced throughout recorded history. Recently, fermented foods have experienced renewed interest stemming from concerns with nutrition and the increase in vegetarian and natural foods diets. This chapter explores fermented foods and their production.

Request Access

You do not own this content. Please login to recommend this title to your institution's librarian or purchase it from the IGI Global bookstore.