Libros sobre el tema "Fermentation of foods"
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Lane, Sandi. Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.
Buscar texto completoFermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.
Buscar texto completoDr, Joshi V. K. y Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.
Buscar texto completoFood, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.
Buscar texto completoYi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.
Buscar texto completoNagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.
Buscar texto completo1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.
Buscar texto completoH, Hui Y., ed. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.
Buscar texto completoTamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.
Buscar texto completoF, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.
Buscar texto completoChinhŭngch'ŏng, Korea (South) Nongch'on. Chŏnt'ong parhyo sikp'um. [Kyŏnggi-do]: Nongch'on Chinhŭngch'ŏng, 2011.
Buscar texto completoHarmon, Wardeh. The complete idiot's guide to fermenting foods. New York: Alpha Books, 2012.
Buscar texto completoSanchez, Priscilla C. Philippine fermented foods: Principles and technology. Diliman, Quezon City: University of the Philippines Press, 2008.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. 2a ed. London: Blackie Academic & Professional, 1998.
Buscar texto completoWaslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.
Buscar texto completoRay, Ramesh C. y Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Buscar texto completoRay, Ramesh C. y Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Buscar texto completoRay, Ramesh C. y Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Buscar texto completoMicroorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Buscar texto completoRay, Ramesh C. y Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Buscar texto completoNout, M. J. R. y Martin Adams. Fermentation and Food Safety. Springer, 2001.
Buscar texto completoG, Board R., Jones Dorothy Ph D y Jarvis B. 1936-, eds. Microbial fermentations--beverages, foods, and feeds. Oxford: Blackwell Science, 1995.
Buscar texto completoHutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley & Sons, Incorporated, John, 2018.
Buscar texto completoHutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley-Blackwell, 2018.
Buscar texto completoWood, B. J. Microbiology of Fermented Foods. Springer, 2011.
Buscar texto completoKamal-Eldin, Afaf, Bhavbhuti M. Mehta y Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2016.
Buscar texto completoKamal-Eldin, Afaf, Bhavbhuti M. Mehta y Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Buscar texto completoFermentation effects on food properties. CRC Press, 2012.
Buscar texto completoKamal-Eldin, Afaf, Bhavbhuti M. Mehta y Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Buscar texto completoKamal-Eldin, Afaf, Bhavbhuti M. Mehta y Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Buscar texto completoMehta, Bhavbhuti M. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Buscar texto completoThe Oxford Handbook of Food Fermentations. Oxford University Press, 2014.
Buscar texto completoFermentation for beginners: The step-by-step guide to fermentation and probiotic foods. Drakes Press, 2013.
Buscar texto completoBamforth, Charles W. y Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.
Texto completoBiotechnology: Food fermentation : Microbiology, biochemistry, and technology. Exclusive distributors, Asiatech Publishers Inc, 1999.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.
Buscar texto completoChen, Jian y Yang Zhu. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2016.
Buscar texto completoFermentation processes engineering in the food industry. CRC Press, 2013.
Buscar texto completoFermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2016.
Buscar texto completoPandey, Ashok, Carlos Ricardo Soccol y Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Buscar texto completoPandey, Ashok, Carlos Ricardo Soccol y Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Buscar texto completoSoccol, Carlos Ricardo. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Buscar texto completoSolid State Fermentation For Foods And Beverages. CRC Press, 2011.
Buscar texto completoChen, Jian. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2013.
Buscar texto completoNout, M. J. Robert y Prabir K. Sarkar. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
Buscar texto completoSarkar, Prabir Kumar y M. J. Robert Nout. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
Buscar texto completoSarkar, Prabir K. y M. J. Robert Nout, eds. Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014. http://dx.doi.org/10.1201/b17195.
Texto completoNout, M. J. Robert y Prabir K. Sarkar. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
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