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Les fermentations au service des produits de terroir


Les fermentations  au service des produits de terroir

Les fermentations au service des produits de terroir

This original account, written under a partnership between INRA and INAO, will be of interest to anyone intrigued by the interactions between scientific progress and the need to respect traditional products and cultures.



isbn :  978-2-7380-1203-6
Release :  01/01/2005
Nb of pages :  312
Format : 16 X 24
Reference : 01526
Language : French
Editor :  Inra
Collection : 
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During fermentation, microbes make a substantial contribution to the sensorial properties of regional produce. These microbes are anything but toxic, and help safeguard the variety, taste and culture traditionally associated with the French diet. This work provides a historical, geographical and socioeconomic overview of fermented products. Based on the results of biological studies, it shows how fermentation plays a role in flavour development in products such as wine and cheese, while also guaranteeing their safety. This original account, written under a partnership between Inra and Inao, will be of interest to anyone intrigued by the interactions between scientific progress and the need to respect traditional products and cultures.