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...

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Bibliografski detalji
Glavni autor:	Steinkraus, Keith H.
Format:	Knjiga
Jezik:	English
Izdano:	Marcel Dekker 2011
Teme:	Hóa học
Online pristup:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25615
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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

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