Innovations in Technologies for Fermented Food and Beverage Industries

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Innovations in Technologies for Fermented Food and Beverage Industries

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Sonraí Bibleagrafaíochta
Những tác giả chính:	Panda, Sandeep Kumar, Shetty, Prathapkumar Halady
Formáid:	Leabhar
Teanga:	English
Foilsithe:	Springer International Publishing 2020
Ábhair:	Life Sciences Food Microbiology Food Science
Rochtain Ar Líne:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/86384
Clibeanna:	Cuir Clib Leis Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!

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

Míreanna Comhchosúla

How Fermented Foods Feed a Healthy Gut Microbiota
le: Azcarate-Peril, M. Andrea, et al.
Foilsithe: (2020)

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
le: Pérez-Rodríguez, Fernando, et al.
Foilsithe: (2020)

Health and Safety Aspects of Food Processing Technologies
le: Malik, Abdul, et al.
Foilsithe: (2020)

Microbiology and technology of fermented foods
le: Hutkins, Robert W.
Foilsithe: (2006)

Food Safety & Mycotoxins
le: Wu, Aibo
Foilsithe: (2020)

Microorganisms in Foods 7
le: Foods, International Commission on Microbiological Specifications for
Foilsithe: (2020)

Food Safety in Poultry Meat Production
le: Venkitanarayanan, Kumar, et al.
Foilsithe: (2020)

Hanbook of food and beverage fermentation technology
Foilsithe: (2004)

Traditional Foods
le: Al-Khusaibi, Mohammed, et al.
Foilsithe: (2020)

The Cheeses of Italy: Science and Technology
le: Gobbetti, Marco, et al.
Foilsithe: (2020)

Amino Acid Fermentation. 1st ed. 2017
le: Yokota, Atsushi, et al.
Foilsithe: (2020)

Microbiology of food fermentations
le: Pederson, Carl S.
Foilsithe: (1979)

Food Emulsifiers and Their Applications
le: Hasenhuettl, Gerard L., et al.
Foilsithe: (2020)

Food Fraud Prevention
le: Spink, John W.
Foilsithe: (2020)

Food Allergens. 1st ed. 2018
le: Fu, Tong-Jen, et al.
Foilsithe: (2020)

Reformulation as a Strategy for Developing Healthier Food Products
le: Raikos, Vassilios, et al.
Foilsithe: (2020)

Safety Assessment of Genetically Modified Foods. 1st ed. 2017
le: Huang, Kunlun
Foilsithe: (2020)

Yeasts in the Production of Wine
le: Romano, Patrizia, et al.
Foilsithe: (2020)

Nanotechnology in the food, beverage and nutraceutical industries
le: Nanotechnology in the food, beverage and nutraceutical industries
Foilsithe: (2012)

Lactic Acid in the Food Industry. 1st ed. 2017
le: Ameen, Sara M., et al.
Foilsithe: (2020)

Nanoscience in Food and Agriculture 5. 1st ed. 2017
le: Ranjan, Shivendu, et al.
Foilsithe: (2020)

Nanoscience in Food and Agriculture 4. 1st ed. 2017
le: Ranjan, Shivendu, et al.
Foilsithe: (2020)

Effect of Emerging Processing Methods on the Food Quality
le: Roohinejad, Shahin, et al.
Foilsithe: (2020)

Foodborne Microbial Pathogens
le: Bhunia, Arun K.
Foilsithe: (2020)

Interdisciplinary Approaches to Food Digestion
le: Gouseti, Ourania, et al.
Foilsithe: (2020)

Bioactive Factors and Processing Technology for Cereal Foods
le: Wang, Jing, et al.
Foilsithe: (2020)

Applied Genomics of Foodborne Pathogens. 1st ed. 2017
le: Deng, Xiangyu, et al.
Foilsithe: (2020)

Lactic Acid Bacteria
le: Chen, Wei
Foilsithe: (2020)

Lactic Acid Bacteria
le: Chen, Wei
Foilsithe: (2020)

Whisky Science
le: Miller, Gregory H.
Foilsithe: (2020)

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

Handbook of animal-based fermented food and beverage technology
Foilsithe: (2012)

Food and beverage management
le: Food and beverage management
Foilsithe: (2023)

Food Bioactives. 1st ed. 2017
le: Puri, Munish
Foilsithe: (2020)

Probiotics and Plant Health. 1st ed. 2017
le: Kumar, Vivek, et al.
Foilsithe: (2020)

Industrialization of indigenous fermented foods
Foilsithe: (2004)

Food and beverage service
le: Lillicrap, D R, et al.
Foilsithe: (2015)

Food Fermentation
Foilsithe: (1999)

Modern Tools and Techniques to Understand Microbes. 1st ed. 2017
le: Varma, Ajit, et al.
Foilsithe: (2020)

Banana Ripening
le: Thompson, Anthony Keith, et al.
Foilsithe: (2020)