Handbook of plant-based fermented food and beverage technology
This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent exam...
Kaydedildi:
| Materyal Türü: | Kitap |
|---|---|
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Boca Raton, FL
CRC Press
2012
|
| Konular: | |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Benzer Materyaller
-
Handbook of animal-based fermented food and beverage technology
Baskı/Yayın Bilgisi: (2012) -
Applications of biotechnology to traditional fermented foods :
Baskı/Yayın Bilgisi: (1992) -
Fermentation processes engineering in the food industry
Yazar:: Bamforth, Charles W.
Baskı/Yayın Bilgisi: (2013) -
Laboratory manual on food fermentation :
Yazar:: Ngô, Thị Phương Dung -
Lactic acid fermentation of fruits and vegetables
Baskı/Yayın Bilgisi: (2017)