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Handbook of Plant-Based Fermented Food and Beverage Technology
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these...
| Príomhúdar: | |
|---|---|
| Formáid: | Printed Book |
| Foilsithe: |
Boca Raton
CRC Press
2012
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| Eagrán: | 2nd;Ed. |
| Ábhair: | |
| Rochtain Ar Líne: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813 |
| LEADER | 01366nam a2200181 4500 | ||
|---|---|---|---|
| 999 | |c 141473 |d 141469 | ||
| 020 | |a 9781439849040 | ||
| 082 | |a 664.024 HUI/H | ||
| 100 | |a Hui, Yiu H;Ed. |a Evranuz, E Ozguil |9 63058 | ||
| 245 | |a Handbook of Plant-Based Fermented Food and Beverage Technology | ||
| 250 | |a 2nd;Ed. | ||
| 260 | |a Boca Raton |b CRC Press |c 2012 | ||
| 300 | |a 801p. | ||
| 520 | |a Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has lead to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food product. | ||
| 650 | |a Fermented foods -- Handbooks, manuals, etc--Beverages -- Microbiology -- Handbooks, manuals, etc--Fermentation -- Handbooks, manuals, etc. |9 63059 | ||
| 856 | |u http://classify.oclc.org/classify2/ClassifyDemo?owi=1076471813 | ||
| 942 | |c BK | ||
| 952 | |0 0 |1 0 |4 0 |6 664_024000000000000_HUI_H |7 0 |9 140256 |a SBS |b SBS |d 2017-10-06 |l 0 |o 664.024 HUI/H |p SBSR2499 |r 2017-10-06 |w 2017-10-06 |y BK | ||