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...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Steinkraus, Keith H.
Fformat: Llyfr
Iaith:English
Cyhoeddwyd: Marcel Dekker 2011
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!
Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt

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