Essentials in Fermentation Technology

क्यूआर कोड

Essentials in Fermentation Technology

में बचाया:

ग्रंथसूची विवरण
स्वरूप:	पुस्तक
भाषा:	Undetermined
प्रकाशित:	Springer International Publishing 2020
विषय:	Mermentation; Food; Microbiology;
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

Thư viện lưu trữ:	Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

समान संसाधन

Microbiology and technology of fermented foods
द्वारा: Hutkins, Robert W.
प्रकाशित: (2006)

Essentials in Fermentation Technology
द्वारा: Berenjian, Aydin
प्रकाशित: (2020)

Innovations in Technologies for Fermented Food and Beverage Industries
द्वारा: Panda, Sandeep Kumar, और अन्य
प्रकाशित: (2020)

Microbiology of food fermentations
द्वारा: Pederson, Carl S.
प्रकाशित: (1979)

Essentials of the microbiology of foods:
प्रकाशित: (1995)

Essentials of the microbiology of foods: A textbook for the advanced studies
प्रकाशित: (1991)

How Fermented Foods Feed a Healthy Gut Microbiota
द्वारा: Azcarate-Peril, M. Andrea, और अन्य
प्रकाशित: (2020)

Food Fermentation
प्रकाशित: (1999)

Food, fermentation, and micro-organisms
द्वारा: Bamforth, Charles W.
प्रकाशित: (2005)

Food, fermentation, and micro-organisms
द्वारा: Bamforth, Charles W.
प्रकाशित: (2019)

Amino Acid Fermentation. 1st ed. 2017
द्वारा: Yokota, Atsushi, और अन्य
प्रकाशित: (2020)

Food Fermentation BT304C
प्रकाशित: (1999)

Food Microbiology Laboratory for the Food Science Student : A Practical Approach
द्वारा: Shen, Cangliang
प्रकाशित: (2017)

The Cheeses of Italy: Science and Technology
द्वारा: Gobbetti, Marco, और अन्य
प्रकाशित: (2020)

Health and Safety Aspects of Food Processing Technologies
द्वारा: Malik, Abdul, और अन्य
प्रकाशित: (2020)

Enzymes in Food Technology : Improvements and Innovations
प्रकाशित: (2018)

Hanbook of food and beverage fermentation technology
प्रकाशित: (2004)

Basic food microbiology
द्वारा: George J Banwart
प्रकाशित: (1989)

Microbiologie Alimentaire
द्वारा: Bourgesis C M
प्रकाशित: (1988)

Microbiologie alimentation
द्वारा: Bourgeois C M
प्रकाशित: (1989)

Food microbiology :
द्वारा: Montville, Thomas J.
प्रकाशित: (2005)

Food microbiology laboratory
द्वारा: McLandsborough, Lynne
प्रकाशित: (2005)

Fundamental food microbiology
द्वारा: Ray, Bibek
प्रकाशित: (2003)

Encyclopedia of food microbiology
प्रकाशित: (2000)

Encyclopedia of food microbiology
प्रकाशित: (2000)

Encyclopedia of food microbiology
प्रकाशित: (2000)

Fundamental food microbiology
द्वारा: Ray, Bibek
प्रकाशित: (2014)

Food microbiology : fundamentals and frontiers
द्वारा: Food microbiology : fundamentals and frontiers
प्रकाशित: (2019)

Microorganisms and Fermentation of Traditional Foods
प्रकाशित: (2015)

Encyclopedia of food microbiology (Volume 1)
द्वारा: Batt, Carl A.
प्रकाशित: (2015)

Preharvest and postharvest food safety :
प्रकाशित: (2004)

Yeasts in the Production of Wine
द्वारा: Romano, Patrizia, और अन्य
प्रकाशित: (2020)

Biochemical and industrial aspects of fermentation
द्वारा: Sakaguchi, K.
प्रकाशित: (1971)

Foodborne infections and intoxications
प्रकाशित: (2006)

Food biotechnology
द्वारा: Y. H. HUI
प्रकाशित: (1994)

Microbial food safety and preservation techniques
प्रकाशित: (2014)

Fermentation processes engineering in the food industry
द्वारा: Bamforth, Charles W.
प्रकाशित: (2013)

Micro - organisms in foods 5 :
प्रकाशित: (1996)

Hazard characterization for pathogens in food and water
द्वारा: FAO
प्रकाशित: (2003)

Principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts: Report of a Joint FAO/WHO Consultation, Kiel, Germany 18 - 22 March 2002
द्वारा: FAO
प्रकाशित: (2002)