Technological innovations in processing of fermented foods an overview

Mishra Swati S., Ray Ramesh C., Panda Sandeep K., Montet Didier. 2017. Technological innovations in processing of fermented foods an overview. In : Fermented foods. Part II: Technological interventions. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, 21-45. (Food Biology Series) ISBN 978-1-1386-3784-9

Url - éditeur : https://www.taylorfrancis.com/chapters/edit/10.1201/9781315205359-2/technological-innovations-processing-fermented-foods-overview-swati-mishra-ramesh-ray-sandeep-panda-didier-montet

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
E21 - Agro-industrie

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Mishra Swati S., Central University of Orissa (IND)
• Ray Ramesh C., CTCRI (IND)
• Panda Sandeep K., University of Johannesburg (ZAF)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/588362/)

Métriques

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