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...
Enregistré dans:
| Auteurs principaux: | , , , , , , |
|---|---|
| Format: | Livre |
| Langue: | English |
| Publié: |
Marcel Dekker
2011
|
| Sujets: | |
| Accès en ligne: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
Soyez le premier à ajouter un commentaire!