Livros sobre o tema "Fermentation of foods"
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Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.
Encontre o texto completo da fonteB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.
Encontre o texto completo da fonteFermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.
Encontre o texto completo da fonteDr, Joshi V. K., e Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.
Encontre o texto completo da fonteFood, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.
Encontre o texto completo da fonteB, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.
Encontre o texto completo da fonteYi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.
Encontre o texto completo da fonteNagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.
Encontre o texto completo da fonte1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.
Encontre o texto completo da fonteH, Hui Y., ed. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.
Encontre o texto completo da fonteTamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.
Encontre o texto completo da fonteF, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.
Encontre o texto completo da fonteChinhŭngch'ŏng, Korea (South) Nongch'on. Chŏnt'ong parhyo sikp'um. [Kyŏnggi-do]: Nongch'on Chinhŭngch'ŏng, 2011.
Encontre o texto completo da fonteHarmon, Wardeh. The complete idiot's guide to fermenting foods. New York: Alpha Books, 2012.
Encontre o texto completo da fonteSanchez, Priscilla C. Philippine fermented foods: Principles and technology. Diliman, Quezon City: University of the Philippines Press, 2008.
Encontre o texto completo da fonteB, Wood Brian J., ed. Microbiology of fermented foods. 2a ed. London: Blackie Academic & Professional, 1998.
Encontre o texto completo da fonteWaslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.
Encontre o texto completo da fonteRay, Ramesh C., e Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteRay, Ramesh C., e Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteRay, Ramesh C., e Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteMicroorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteRay, Ramesh C., e Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteNout, M. J. R., e Martin Adams. Fermentation and Food Safety. Springer, 2001.
Encontre o texto completo da fonteG, Board R., Jones Dorothy Ph D e Jarvis B. 1936-, eds. Microbial fermentations--beverages, foods, and feeds. Oxford: Blackwell Science, 1995.
Encontre o texto completo da fonteHutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley & Sons, Incorporated, John, 2018.
Encontre o texto completo da fonteHutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley-Blackwell, 2018.
Encontre o texto completo da fonteWood, B. J. Microbiology of Fermented Foods. Springer, 2011.
Encontre o texto completo da fonteKamal-Eldin, Afaf, Bhavbhuti M. Mehta e Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2016.
Encontre o texto completo da fonteKamal-Eldin, Afaf, Bhavbhuti M. Mehta e Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Encontre o texto completo da fonteFermentation effects on food properties. CRC Press, 2012.
Encontre o texto completo da fonteKamal-Eldin, Afaf, Bhavbhuti M. Mehta e Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Encontre o texto completo da fonteKamal-Eldin, Afaf, Bhavbhuti M. Mehta e Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Encontre o texto completo da fonteMehta, Bhavbhuti M. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.
Encontre o texto completo da fonteThe Oxford Handbook of Food Fermentations. Oxford University Press, 2014.
Encontre o texto completo da fonteFermentation for beginners: The step-by-step guide to fermentation and probiotic foods. Drakes Press, 2013.
Encontre o texto completo da fonteBamforth, Charles W., e 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 completo da fonteBiotechnology: Food fermentation : Microbiology, biochemistry, and technology. Exclusive distributors, Asiatech Publishers Inc, 1999.
Encontre o texto completo da fonteRay, Ramesh C., e Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.
Encontre o texto completo da fonteChen, Jian, e Yang Zhu. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2016.
Encontre o texto completo da fonteFermentation processes engineering in the food industry. CRC Press, 2013.
Encontre o texto completo da fonteFermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2016.
Encontre o texto completo da fontePandey, Ashok, Carlos Ricardo Soccol e Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Encontre o texto completo da fontePandey, Ashok, Carlos Ricardo Soccol e Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Encontre o texto completo da fonteSoccol, Carlos Ricardo. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.
Encontre o texto completo da fonteSolid State Fermentation For Foods And Beverages. CRC Press, 2011.
Encontre o texto completo da fonteChen, Jian. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2013.
Encontre o texto completo da fonteNout, M. J. Robert, e Prabir K. Sarkar. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteSarkar, Prabir Kumar, e M. J. Robert Nout. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
Encontre o texto completo da fonteSarkar, Prabir K., e M. J. Robert Nout, eds. Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014. http://dx.doi.org/10.1201/b17195.
Texto completo da fonteNout, M. J. Robert, e Prabir K. Sarkar. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.
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