Handbook of food and beverage fermentation technology

This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific f...

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Những tác giả chính:	Hui, Y. H., Meunier- Goddik, Lis beth, Hansen, Ase Solvejg, Josephsen, Jytte, Nip, Wai- Kit, Stanfield, Peggy S., Toldrá, Fidel
Định dạng:	Sách
Ngôn ngữ:	English
Được phát hành:	Marcel Dekker 2011
Những chủ đề:	Hóa học
Truy cập trực tuyến:	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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spelling	oai:scholar.dlu.edu.vn:DLU123456789-255932012-03-03T04:20:43Z Handbook of food and beverage fermentation technology Hui, Y. H. Meunier- Goddik, Lis beth Hansen, Ase Solvejg Josephsen, Jytte Nip, Wai- Kit Stanfield, Peggy S. Toldrá, Fidel Hóa học This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce. 2011-09-12T03:15:11Z 2011-09-12T03:15:11Z 2004 Book 0-8247-4780-1 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 en application/pdf Marcel Dekker
institution	Thư viện Trường Đại học Đà Lạt
collection	Thư viện số
language	English
topic	Hóa học
spellingShingle	Hóa học Hui, Y. H. Meunier- Goddik, Lis beth Hansen, Ase Solvejg Josephsen, Jytte Nip, Wai- Kit Stanfield, Peggy S. Toldrá, Fidel Handbook of food and beverage fermentation technology
description	This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce.
format	Book
author	Hui, Y. H. Meunier- Goddik, Lis beth Hansen, Ase Solvejg Josephsen, Jytte Nip, Wai- Kit Stanfield, Peggy S. Toldrá, Fidel
author_facet	Hui, Y. H. Meunier- Goddik, Lis beth Hansen, Ase Solvejg Josephsen, Jytte Nip, Wai- Kit Stanfield, Peggy S. Toldrá, Fidel
author_sort	Hui, Y. H.
title	Handbook of food and beverage fermentation technology
title_short	Handbook of food and beverage fermentation technology
title_full	Handbook of food and beverage fermentation technology
title_fullStr	Handbook of food and beverage fermentation technology
title_full_unstemmed	Handbook of food and beverage fermentation technology
title_sort	handbook of food and beverage fermentation technology
publisher	Marcel Dekker
publishDate	2011
url	http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593
_version_	1757654665497935872

Handbook of food and beverage fermentation technology

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