Microorganisms and Fermentation of Traditional Foods

Código QR (código de barras bidimensional)

Microorganisms and Fermentation of Traditional Foods

Na minha lista:

Detalhes bibliográficos
Formato:	Sách
Idioma:	Undetermined
Publicado em:	CRC Press 2015
Assuntos:	Food;Food;
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

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

Registros relacionados

Applications of biotechnology to traditional fermented foods :
Publicado em: (1992)

Microorganisms in Foods 7
por: Foods, International Commission on Microbiological Specifications for
Publicado em: (2020)

Microbiology of food fermentations
por: Pederson, Carl S.
Publicado em: (1979)

Microbiology and technology of fermented foods
por: Hutkins, Robert W.
Publicado em: (2006)

Beneficial Microbes in Fermented and Functional Foods
por: Rai, V Ravishankar, et al.
Publicado em: (2015)

Traditional Foods
por: Al-Khusaibi, Mohammed, et al.
Publicado em: (2020)

Industrialization of indigenous fermented foods
Publicado em: (2004)

Innovations in Technologies for Fermented Food and Beverage Industries
por: Panda, Sandeep Kumar, et al.
Publicado em: (2020)

How Fermented Foods Feed a Healthy Gut Microbiota
por: Azcarate-Peril, M. Andrea, et al.
Publicado em: (2020)

Handbook of fermented functional foods
Publicado em: (2003)

Food Fermentation
Publicado em: (1999)

Hanbook of food and beverage fermentation technology
Publicado em: (2004)

Food biotechnology
Publicado em: (2006)

Food chemistry
por: Belitz, H.D
Publicado em: (2009)

Advances in food biochemistry
Publicado em: (2010)

Fennema''s food chemistry
Publicado em: (2017)

Food Fermentation BT304C
Publicado em: (1999)

Food materials science : principles and practice
Publicado em: (2008)

Food microbiology
por: Frazier, W. C
Publicado em: (1988)

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

FSMA and food safety systems : understanding and implementing the rules
por: Barach, Jeffrey T
Publicado em: (2017)

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

Cleaning and Stantizing in food service
Publicado em: (2006)

Food solutions
Publicado em: (2010)

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

Food safety
por: Julie Miller Jones
Publicado em: (1992)

Colour in food :
por: MacDougall, Douglas B.
Publicado em: (2002)

Food biotechnology
por: Y. H. HUI
Publicado em: (1994)

Food chemistry
por: Meyer, Lillian Hoagland
Publicado em: (1960)

Food & technology
Publicado em: (2005)

Food Chemistry
por: Belitz, H -D, et al.
Publicado em: (2015)

Hazard characterization for pathogens in food and water
por: FAO
Publicado em: (2003)

Color quality of fresh and processed foods
por: Culver, Catherine A.
Publicado em: (2008)

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

Food
por: Hoff, Johan E.
Publicado em: (1973)

Assuring food safety and quality: Guidelines for strengthening national food control systems
por: FAO
Publicado em: (2003)

Handbook of frozen foods
Publicado em: (2004)

The food chemistry laboratory :
por: Weaver, Connie M.
Publicado em: (2003)

The food chemistry laboratory :
por: Weaver, Connie M.
Publicado em: (2003)

Detecting allergens in food
por: Koppelman, Stef J.
Publicado em: (2006)