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Books on the topic 'Fermented food'

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Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

1918-, Steinkraus Keith H., ed. Industrialization of indigenous fermented foods. 2nd ed. New York: Marcel Dekker, 2004.

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2

B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.

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3

B, Wood Brian J., ed. Microbiology of fermented foods. 2nd ed. London: Blackie Academic & Professional, 1998.

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4

F, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.

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5

B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.

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6

Geoffrey, Campbell-Platt, and Cook P. E, eds. Fermented meats. London: Blackie Academic & Professional, 1995.

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7

Elhadi Sulieman, Abdel Moneim, and Abdalbasit Adam Mariod, eds. African Fermented Food Products- New Trends. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5.

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8

Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.

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9

Prakash, Tamang Jyoti, and Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Boca Raton: Taylor & Francis, 2010.

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10

R, Farnworth Edward, ed. Handbook of fermented functional foods. 2nd ed. Boca Raton: CRC Press, 2008.

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11

Parhyo sikp'um: Iron kwa silche = Fermented food. Kyŏnggi-do P'aju-si: Kyomunsa, 2009.

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12

Ferment your vegetables: A fun and flavorful guide to making your own pickles, kimchi, kraut, and more. Beverly, MA: Fair Winds Press, 2015.

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13

Luca, Cocolin, and Ercolini Danilo, eds. Molecular techniques in the microbial ecology of fermented foods. New York: Springer, 2008.

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14

Fidel, Toldrá, and Hui Y. H, eds. Handbook of fermented meat and poultry. Ames, Iowa: Blackwell Pub., 2008.

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15

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

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16

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. CRC Press LLC, 2020.

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17

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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18

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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19

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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20

Amaresan, N., A. Sankaranarayanan, and D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.

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21

Fermented Food Biotechnology. India: Aavishkar Publishers, Distributors, 807, Vyas Building, Chaura Rasta, JAIPUR -302003 (India) e--mail: aavishkarbooks(AT)hotmail.com, 2012.

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22

Tamang, Jyoti Prakash. Himalayan Fermented Foods. Taylor & Francis Group, 2019.

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23

Waslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.

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24

Wood, Brian J. B. Microbiology of Fermented Food. Applied Science Pubs, 1985.

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25

R, Reddy N., Pierson Merle D, and Salunkhe D. K, eds. Legume-based fermented foods. Boca Raton, Fla: CRC Press, 1986.

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26

Ray, Ramesh C., and Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.

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27

Barnes, Ursel. High Mood Food: Natural, Fermented, Living Food. Meze Publishing, 2020.

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28

Gastineau, Clifford. Fermented Food Beverages in Nutrition. Elsevier Science & Technology Books, 2013.

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29

Ray, Ramesh C., and Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2016.

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30

Ray, Ramesh C., and Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2016.

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31

Ray, Ramesh C., and Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2015.

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32

Wood, B. J. Microbiology of Fermented Foods. Springer, 2011.

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33

Campbell-Platt, Geoffrey. Fermented Meats. Springer, 2011.

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34

Campbell-Platt, Geoffrey. Fermented Meats. Springer, 2013.

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35

Campbell-Platt, Geoffrey. Fermented Meats. Springer London, Limited, 2013.

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36

Handbook of indigenous fermented foods. 2nd ed. New York: Marcel Dekker, 1995.

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37

Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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38

Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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39

Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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40

Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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41

Reddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.

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42

Whitsitt, Tara. Fermentation on wheels: Road stories, food ramblings, and 50 do-it-yourself recipes from sauerkraut, kombucha, and yogurt to miso, tempeh, and mead. Bloomsbury USA, 2017.

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43

Byers, Branden. The everyday fermentation handbook: A real-life guide to fermenting food without losing your mind or your microbes. 2014.

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44

Byers, Branden. Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes. Adams Media Corporation, 2014.

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45

Todorov, Svetoslav D., and Luis A. Nero. Latin American Fermented Foods: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2016.

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46

Todorov, Svetoslav Dimitrov, Ana Lucia Barretto Penna, and Luis Augusto Nero. Fermented Foods of Latin America. Taylor & Francis Group, 2021.

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47

The Oxford Handbook of Food Fermentations. Oxford University Press, 2014.

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48

Sulieman, Abdel Moneim Elhadi, and Abdalbasit Mariod. African Fermented Food Products- New Trends. Springer International Publishing AG, 2021.

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49

Ray, Ramesh C., and Didier Montet. Fermented Foods, Part II: Technological Interventions. Taylor & Francis Group, 2017.

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50

Ray, Ramesh C., and Didier Montet. Fermented Foods, Part II: Technological Interventions. Taylor & Francis Group, 2017.

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