Microorganisms and Fermentation of Traditional Foods

क्यूआर कोड

Microorganisms and Fermentation of Traditional Foods

में बचाया:

ग्रंथसूची विवरण
स्वरूप:	Sách
भाषा:	Undetermined
प्रकाशित:	CRC Press 2015
विषय:	Food;Food;
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

Applications of biotechnology to traditional fermented foods :
प्रकाशित: (1992)

Microorganisms in Foods 7
द्वारा: Foods, International Commission on Microbiological Specifications for
प्रकाशित: (2020)

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

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

Beneficial Microbes in Fermented and Functional Foods
द्वारा: Rai, V Ravishankar, और अन्य
प्रकाशित: (2015)

Traditional Foods
द्वारा: Al-Khusaibi, Mohammed, और अन्य
प्रकाशित: (2020)

Industrialization of indigenous fermented foods
प्रकाशित: (2004)

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

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

Handbook of fermented functional foods
प्रकाशित: (2003)

Food Fermentation
प्रकाशित: (1999)

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

Food biotechnology
प्रकाशित: (2006)

Food chemistry
द्वारा: Belitz, H.D
प्रकाशित: (2009)

Advances in food biochemistry
प्रकाशित: (2010)

Fennema''s food chemistry
प्रकाशित: (2017)

Food Fermentation BT304C
प्रकाशित: (1999)

Food materials science : principles and practice
प्रकाशित: (2008)

Food microbiology
द्वारा: Frazier, W. C
प्रकाशित: (1988)

Improving and tailoring enzymes for food quality and functionality
प्रकाशित: (2015)

FSMA and food safety systems : understanding and implementing the rules
द्वारा: Barach, Jeffrey T
प्रकाशित: (2017)

Physical properties of foods : novel measurement techniques and applications
प्रकाशित: (2012)

Cleaning and Stantizing in food service
प्रकाशित: (2006)

Food solutions
प्रकाशित: (2010)

Laboratory manual on food fermentation :
द्वारा: Ngô, Thị Phương Dung

Food safety
द्वारा: Julie Miller Jones
प्रकाशित: (1992)

Colour in food :
द्वारा: MacDougall, Douglas B.
प्रकाशित: (2002)

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

Food chemistry
द्वारा: Meyer, Lillian Hoagland
प्रकाशित: (1960)

Food & technology
प्रकाशित: (2005)

Food Chemistry
द्वारा: Belitz, H -D, और अन्य
प्रकाशित: (2015)

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

Color quality of fresh and processed foods
द्वारा: Culver, Catherine A.
प्रकाशित: (2008)

Enterobacter sakazakii and pther microorganisms in powdered infant formula: Meeting report
प्रकाशित: (2004)

Food
द्वारा: Hoff, Johan E.
प्रकाशित: (1973)

Assuring food safety and quality: Guidelines for strengthening national food control systems
द्वारा: FAO
प्रकाशित: (2003)

Handbook of frozen foods
प्रकाशित: (2004)

The food chemistry laboratory :
द्वारा: Weaver, Connie M.
प्रकाशित: (2003)

The food chemistry laboratory :
द्वारा: Weaver, Connie M.
प्रकाशित: (2003)

Detecting allergens in food
द्वारा: Koppelman, Stef J.
प्रकाशित: (2006)