Libros sobre el tema "Fermented food"
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1918-, Steinkraus Keith H., ed. Industrialization of indigenous fermented foods. 2a ed. New York: Marcel Dekker, 2004.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. 2a ed. London: Blackie Academic & Professional, 1998.
Buscar texto completoF, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.
Buscar texto completoB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.
Buscar texto completoGeoffrey, Campbell-Platt y Cook P. E, eds. Fermented meats. London: Blackie Academic & Professional, 1995.
Buscar texto completoElhadi Sulieman, Abdel Moneim y 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.
Texto completoTamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.
Buscar texto completoPrakash, Tamang Jyoti y Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Boca Raton: Taylor & Francis, 2010.
Buscar texto completoR, Farnworth Edward, ed. Handbook of fermented functional foods. 2a ed. Boca Raton: CRC Press, 2008.
Buscar texto completoParhyo sikp'um: Iron kwa silche = Fermented food. Kyŏnggi-do P'aju-si: Kyomunsa, 2009.
Buscar texto completoFerment your vegetables: A fun and flavorful guide to making your own pickles, kimchi, kraut, and more. Beverly, MA: Fair Winds Press, 2015.
Buscar texto completoLuca, Cocolin y Ercolini Danilo, eds. Molecular techniques in the microbial ecology of fermented foods. New York: Springer, 2008.
Buscar texto completoFidel, Toldrá y Hui Y. H, eds. Handbook of fermented meat and poultry. Ames, Iowa: Blackwell Pub., 2008.
Buscar texto completoBattcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.
Buscar texto completoAmaresan, N., A. Sankaranarayanan y D. Dhanasekaran. Fermented Food Products. CRC Press LLC, 2020.
Buscar texto completoAmaresan, N., A. Sankaranarayanan y D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.
Buscar texto completoAmaresan, N., A. Sankaranarayanan y D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.
Buscar texto completoAmaresan, N., A. Sankaranarayanan y D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.
Buscar texto completoAmaresan, N., A. Sankaranarayanan y D. Dhanasekaran. Fermented Food Products. Taylor & Francis Group, 2020.
Buscar texto completoFermented Food Biotechnology. India: Aavishkar Publishers, Distributors, 807, Vyas Building, Chaura Rasta, JAIPUR -302003 (India) e--mail: aavishkarbooks(AT)hotmail.com, 2012.
Buscar texto completoTamang, Jyoti Prakash. Himalayan Fermented Foods. Taylor & Francis Group, 2019.
Buscar texto completoWaslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.
Buscar texto completoWood, Brian J. B. Microbiology of Fermented Food. Applied Science Pubs, 1985.
Buscar texto completoR, Reddy N., Pierson Merle D y Salunkhe D. K, eds. Legume-based fermented foods. Boca Raton, Fla: CRC Press, 1986.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.
Buscar texto completoBarnes, Ursel. High Mood Food: Natural, Fermented, Living Food. Meze Publishing, 2020.
Buscar texto completoGastineau, Clifford. Fermented Food Beverages in Nutrition. Elsevier Science & Technology Books, 2013.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2016.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2016.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods, Part I: Biochemistry and Biotechnology. Taylor & Francis Group, 2015.
Buscar texto completoWood, B. J. Microbiology of Fermented Foods. Springer, 2011.
Buscar texto completoCampbell-Platt, Geoffrey. Fermented Meats. Springer, 2011.
Buscar texto completoCampbell-Platt, Geoffrey. Fermented Meats. Springer, 2013.
Buscar texto completoCampbell-Platt, Geoffrey. Fermented Meats. Springer London, Limited, 2013.
Buscar texto completoHandbook of indigenous fermented foods. 2a ed. New York: Marcel Dekker, 1995.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoLegume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoWhitsitt, 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.
Buscar texto completoByers, Branden. The everyday fermentation handbook: A real-life guide to fermenting food without losing your mind or your microbes. 2014.
Buscar texto completoByers, Branden. Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes. Adams Media Corporation, 2014.
Buscar texto completoTodorov, Svetoslav D. y Luis A. Nero. Latin American Fermented Foods: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2016.
Buscar texto completoTodorov, Svetoslav Dimitrov, Ana Lucia Barretto Penna y Luis Augusto Nero. Fermented Foods of Latin America. Taylor & Francis Group, 2021.
Buscar texto completoThe Oxford Handbook of Food Fermentations. Oxford University Press, 2014.
Buscar texto completoSulieman, Abdel Moneim Elhadi y Abdalbasit Mariod. African Fermented Food Products- New Trends. Springer International Publishing AG, 2021.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods, Part II: Technological Interventions. Taylor & Francis Group, 2017.
Buscar texto completoRay, Ramesh C. y Didier Montet. Fermented Foods, Part II: Technological Interventions. Taylor & Francis Group, 2017.
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