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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| Autores principales: | , , , , , , |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Marcel Dekker
2011
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| Materias: | |
| Acceso en línea: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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