Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnol

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. O