Industrialization of indigenous fermented foods

क्यूआर कोड

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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखक:	Steinkraus, Keith H.
स्वरूप:	पुस्तक
भाषा:	English
प्रकाशित:	Marcel Dekker 2011
विषय:	Hóa học
ऑनलाइन पहुंच:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25615
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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

समान संसाधन

Industrialization of indigenous fermented foods
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Fermentation processes engineering in the food industry
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Innovations in Technologies for Fermented Food and Beverage Industries
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Handbook of food and beverage fermentation technology
द्वारा: Hui, Y. H., और अन्य
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Food Fermentation
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Microbiology of food fermentations
द्वारा: Pederson, Carl S.
प्रकाशित: (1979)

Handbook of fermented functional foods
प्रकाशित: (2003)

Food, fermentation, and micro-organisms
द्वारा: Bamforth, Charles W.
प्रकाशित: (2005)

Laboratory manual on food fermentation :
द्वारा: Ngô, Thị Phương Dung

Microbiology and technology of fermented foods
द्वारा: Hutkins, Robert W.
प्रकाशित: (2006)

Food, fermentation, and micro-organisms
द्वारा: Bamforth, Charles W.
प्रकाशित: (2019)

Novel Food Fermentation Technologies
प्रकाशित: (2016)

Microorganisms and Fermentation of Traditional Foods
प्रकाशित: (2015)

Food intolerance and the food industry
द्वारा: Dean, T.
प्रकाशित: (2011)

Food, consumers and food industry
द्वारा: Fuller, Gordon W.
प्रकाशित: (2011)

Food Fermentation BT304C
प्रकाशित: (1999)

Beneficial Microbes in Fermented and Functional Foods
द्वारा: Rai, V Ravishankar, और अन्य
प्रकाशित: (2015)

Hanbook of food and beverage fermentation technology
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Solid state fermentation for foods and beverages
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Applications of biotechnology to traditional fermented foods :
प्रकाशित: (1992)

Biochemical and industrial aspects of fermentation
द्वारा: Sakaguchi, K.
प्रकाशित: (1971)

Auditing in the food industry
द्वारा: Dillon, M., और अन्य
प्रकाशित: (2011)

STUDY SOME FACTORS AFFECTING THE FERMENTATION PROCESS OF BLACK GARLIC FROM INDIGENOUS GARLIC VARIETIES OF DONG MU CAO BANG
द्वारा: Nguyễn, Thị Tình, और अन्य
प्रकाशित: (2023)

Handbook of hygiene control in the food industry
द्वारा: Lelieveld, H. L. M., और अन्य
प्रकाशित: (2011)

Molecular Techniques in the Microbial Ecology of Fermented Foods
द्वारा: Cocolin, Luca, और अन्य
प्रकाशित: (2020)

Handbook of plant-based fermented food and beverage technology
प्रकाशित: (2012)

Handbook of animal-based fermented food and beverage technology
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Separation Processes in the Food and Biotechnology Industries
द्वारा: Grandison, A.S., और अन्य
प्रकाशित: (2011)

Food safety control in the poultry industry
द्वारा: Mead, G. C.
प्रकाशित: (2011)

Minimal processing technologies in the food industry
द्वारा: Ohlsson, T., और अन्य
प्रकाशित: (2011)

Rheological behavior of fermentation broths in antibiotic industry /

Handbook of dough fermentations
द्वारा: Kulp, Karel, और अन्य
प्रकाशित: (2011)

How Fermented Foods Feed a Healthy Gut Microbiota
द्वारा: Azcarate-Peril, M. Andrea, और अन्य
प्रकाशित: (2020)

Stress Biology of Yeasts and Fungi: Applications for Industrial Brewing and Fermentation
द्वारा: Takagi, Hiroshi, और अन्य
प्रकाशित: (2015)

Indigenous Feminist Narratives
द्वारा: DUlfano, I.
प्रकाशित: (2020)

Food intolerance and the food industry
प्रकाशित: (2000)

The food industry :
प्रकाशित: (1983)

Relating Indigenous and Settler Identities
द्वारा: Bell, A.
प्रकाशित: (2020)

African Indigenous Financial Institutions
द्वारा: Smith-Omomo, Julia
प्रकाशित: (2019)

Indigenous Youth in Brazilian Amazonia
द्वारा: Virtanen, Pirjo K.
प्रकाशित: (2020)