Current Perspectives in Agriculture and Food Science Vol. 6

This book covers key areas of agriculture and food science. The contributions by the authors include food processing, microbiology, SWOT analysis, microbial fermentation, microbial ecosystem, traditional foods, traditional dishes, regional economies, meat products, commercialization, fruit density, fruit ripening, catfish farming model, high-density culture, environmental pollution, aquaculture, food supplements, food and beverage additives, global positioning systems, antagonistic anthropogenic activities, agro-climate and biodiversity, bioindustry and bioenergy, global climate change, coffee productivity, genetic base, genetic variation, environmental gradients, organoleptic and biochemical compositions, pyrolysis. This book contains various materials suitable for students, researchers and academicians in the field of agriculture and food science.