Food Processing and Manufacturing
TP 371.44 Special Processes. Brining, Pickling, Fermenting, Etc.
Applications of Biotechnology in Traditional Fermented Foods, a
publication of the National Academy Press, is available for browsing through
this WWW site, a directory for the National Academy Press Bookstore. Here,
users can view and purchase the publication, as well as have access to
various services provided by the National Academy Press Bookstore.
Users are already familiar with traditional fermented foods: bread, wine,
cheese, and yogurt. Less familiar examples include: gari, ogi, idli, and
ugba, as well as other "...relatively unstudied but important foods in some
African and Asian countries." This book "...reports on current research to
improve the safety and nutrition of these [less recognized] foods through an
elucidation of the microorganisms and mechanisms involved in their
production. Also included are recommendations for needed research."
A special feature of this site allows the user to order the publication
through an onscreen link, as well as to access the various information links
within the National Academy Press Bookstore, the publishers of several
government research groups.
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