Log in

Relevant bibliographies by topics / Fermented food / Books

To see the other types of publications on this topic, follow the link: Fermented food.

Books on the topic 'Fermented food'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 books for your research on the topic 'Fermented food.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

9

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

10

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

11

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

12

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

13

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

14

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

15

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

16

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

17

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

18

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

19

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

20

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

21

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

22

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

23

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

24

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

25

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

26

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

27

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

28

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

29

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

30

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

31

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

32

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

33

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

34

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

35

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

36

1918-, Steinkraus Keith H., ed. Handbook of indigenous fermented foods. 2nd ed. New York: Marcel Dekker, 1995.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

37

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

38

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

39

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

40

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

41

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

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.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

43

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

44

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

45

Latin American Fermented Foods: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2016.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

46

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

47

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

48

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

49

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

50

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

Find full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!