Industrialization of indigenous fermented foods

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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...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	Steinkraus, Keith H.
Μορφή:	Βιβλίο
Γλώσσα:	English
Έκδοση:	Marcel Dekker 2011
Θέματα:	Hóa học
Διαθέσιμο Online:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25615
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Παρόμοια τεκμήρια

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Food Fermentation
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Microbiology of food fermentations
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Microbiology and technology of fermented foods
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Food, fermentation, and micro-organisms
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Novel Food Fermentation Technologies
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Microorganisms and Fermentation of Traditional Foods
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Food intolerance and the food industry
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Solid state fermentation for foods and beverages
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Separation Processes in the Food and Biotechnology Industries
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Food safety control in the poultry industry
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Minimal processing technologies in the food industry
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Rheological behavior of fermentation broths in antibiotic industry /

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How Fermented Foods Feed a Healthy Gut Microbiota
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Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
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Indigenous Feminist Narratives
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Food intolerance and the food industry
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The food industry :
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Relating Indigenous and Settler Identities
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African Indigenous Financial Institutions
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Indigenous Youth in Brazilian Amazonia
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