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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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Kitap |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Marcel Dekker
2011
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| Konular: | |
| Online Erişim: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25593 |
| Etiketler: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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