Industrialization of indigenous fermented foods
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital-intensive factories, and from local consumption to global marketing. Contributors in such fields...
Wedi'i Gadw mewn:
Prif Awdur: | Steinkraus, Keith H. |
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Fformat: | Llyfr |
Iaith: | English |
Cyhoeddwyd: |
Marcel Dekker
2011
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Pynciau: | |
Mynediad Ar-lein: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25615 |
Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Eitemau Tebyg
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Industrialization of indigenous fermented foods
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Cyhoeddwyd: (2013) -
Innovations in Technologies for Fermented Food and Beverage Industries
gan: Panda, Sandeep Kumar, et al.
Cyhoeddwyd: (2020) -
Handbook of food and beverage fermentation technology
gan: Hui, Y. H., et al.
Cyhoeddwyd: (2011) -
Food Fermentation
Cyhoeddwyd: (1999)