Limit Search Results
Author
Hui, Y. H. (Yiu H.)
(4)
Tamang, Jyoti Prakash.
(3)
Evranuz, E. ¿zg¿l.
(2)
Kailasapathy, Kasipathy.
(2)
SpringerLink (Online service)
(2)
Language
Publication Date
-
Subject
Fermented foods.
(11)
Fermentation.
(7)
Fermentation -- Handbooks, manuals, etc.
(6)
Fermented foods -- Handbooks, manuals, etc.
(5)
Beverages -- Microbiology -- Handbooks, manuals, etc.
(3)
Material Type
Shelf Location
Switch to list view
Switch to thumbnail view
Select an Action
32 Results Found Subscribe to search results
000000000000DEFAULT
Print
1. 
Cover image for Indigenous fermented foods of Southeast Asia
Indigenous fermented foods of Southeast Asia
Author 
Owens, J. David, editor.
Preferred Shelf Number 
ONLINE(356521.1)
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
2. 
Cover image for Industrialization of indigenous fermented foods
Industrialization of indigenous fermented foods
Author 
Steinkraus, Keith H., 1918-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
3. 
Cover image for Handbook of fermented functional foods
Handbook of fermented functional foods
Author 
Farnworth, Edward R.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
4. 
Cover image for Fermented foods in health and disease prevention
Fermented foods in health and disease prevention
Author 
Frias, Juana, editor. Martinez-Villaluenga, Cristina, editor. Peñas, Elena, editor.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780128023099
Format: 
Availability 
Online Library~1
Available:
Copies:
5. 
Cover image for Beneficial microbes in fermented and functional foods
Beneficial microbes in fermented and functional foods
Author 
Rai, V. Ravishankar, editor. Bai, Jamuna A. (Jamuna Aswathanarayn), editor.
Preferred Shelf Number 
ONLINE(356591.1)
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
6. 
Cover image for Fermented foods and beverages of the world
Fermented foods and beverages of the world
Author 
Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.
Preferred Shelf Number 
ONLINE(312855.1)
Electronic Access 
Knovel http://app.knovel.com/web/toc.v/cid:kpFFBW0009
Format: 
Availability 
Online Library~1
Available:
Copies:
7. 
Cover image for Fermented foods and beverages of the world
Fermented foods and beverages of the world
Author 
Tamang, Jyoti Prakash. Kailasapathy, Kasipathy.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
8. 
Cover image for How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Continuum
How Fermented Foods Feed a Healthy Gut Microbiota A Nutrition Continuum
Author 
Azcarate-Peril, M. Andrea. editor. Arnold, Roland R. editor. Bruno-Bárcena, José M. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-030-28737-5
Format: 
Availability 
Online Library~1
Available:
Copies:
9. 
Cover image for Advances in fermented foods and beverages : improving quality, technologies and health benefits
Advances in fermented foods and beverages : improving quality, technologies and health benefits
Author 
Holzapfel, Wilhelm, editor. Alessandria, V., contributor.
Preferred Shelf Number 
ONLINE(355454.1)
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9781782420156
Format: 
Availability 
Online Library~1
Available:
Copies:
10. 
Cover image for Himalayan fermented foods microbiology, nutrition, and ethnic values
Himalayan fermented foods microbiology, nutrition, and ethnic values
Author 
Tamang, Jyoti Prakash.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies:
11. 
Cover image for Molecular Techniques in the Microbial Ecology of Fermented Foods
Molecular Techniques in the Microbial Ecology of Fermented Foods
Author 
Cocolin, Luca. editor. Ercolini, Danilo. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-0-387-74520-6
Format: 
Availability 
Online Library~1
Available:
Copies:
12. 
Cover image for Valorization of food processing by-products
Valorization of food processing by-products
Author 
Chandrasekaran, Margam, 1956-
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
Format: 
Availability 
Online Library~1
Available:
Copies: