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| LEADER |
01426cam a2200217 i 4500 |
| 020 |
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|a 9781466565296 (hardcover : alk. paper)
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| 082 |
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|a 664.001/579 SAR
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| 245 |
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|a Handbook of indigenous foods involving alkaline fermentation /
|c edited by Prabir K. Sarkar, M. J. Robert Nout.
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| 260 |
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|a Boca Raton:
|b CRC Press;
|c 2015.
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| 300 |
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|a xxviii, 601 pages :
|b illustrations ;
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| 490 |
1 |
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|a Fermented foods and beverages series
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
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|a Diversity of foods involving alkaline fermentation -- Microorganisms predominating in alkaline fermented foods -- Quality aspects of alkaline fermented foods -- Safety aspects of alkaline fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- Challenges associated with technological aspects for modernization of alkaline fermented foods -- Value-added products from alkaline fermented foods or from microorganisms predominating therein -- Future of alkaline fermented foods for traditional markets / M. J. Robert Nout and Prabir K. Sarkar -- Outlook / M. J. Robert Nout and Prabir K. Sarkar.
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| 650 |
1 |
2 |
|a Fermentation.
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| 650 |
1 |
2 |
|a Food Microbiology
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| 650 |
2 |
2 |
|a Food Preservation
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| 700 |
1 |
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|a Sarkar, Prabir K.
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| 700 |
1 |
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|a Nout, M. J. Robert,
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| 942 |
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|c BK
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| 999 |
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|c 298151
|d 298151
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| 952 |
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|0 0
|1 0
|4 0
|6 664_001000000000000_579_SAR
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|a BTY
|b BTY
|c GEN
|d 2020-09-14
|l 0
|o 664.001/579 SAR
|p BTY2705
|r 2020-09-14
|w 2020-09-14
|y BK
|