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...
Spremljeno u:
| Glavni autori: | , , , , , , |
|---|---|
| Format: | Knjiga |
| Jezik: | English |
| Izdano: |
Marcel Dekker
2011
|
| Teme: | |
| Online pristup: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
Budi prvi tko komentira!