Handbook of indigenous foods involving alkaline fermentation
tarafından
Sarkar, Prabir K. (Prabir Kumar), editor. of compilation.
Başlık
:
Handbook of indigenous foods involving alkaline fermentation
Yazar
:
Sarkar, Prabir K. (Prabir Kumar), editor. of compilation.
ISBN
:
9780429189593
Fiziksel Tanımlama
:
1 online resource
Seri
:
Fermented foods and beverages series
Fermented foods and beverages series.
İçerik
:
chapter 1. Introduction / Prabir K. Sarkar and M.J. Robert Nout -- chapter 2. Diversity of plant-based food products involving alkaline fermentation -- chapter 3. Diversity of animal-based food products involving alkaline fermentation -- chapter 4. Microorganisms predominating in alkaline-fermented foods -- chapter 5. Quality aspects of alkaline-fermented foods -- chapter 6. Safety aspects of alkaline-fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- chapter 7. Challenges associated with technological aspects for modernization of alkaline-fermented foods -- chapter 8. Value-added products from alkaline-fermented foods or from microorganisms predominating therein -- chapter 9. Future of alkaline-fermented foods for traditional markets / M.J. Robert Nout and Prabir K. Sarkar -- chapter 10. Outlook / M.J. Robert Nout and Prabir K. Sarkar.
Konu Terimleri
:
Fermentation -- Handbooks, manuals, etc.
Food -- Microbiology -- Handbooks, manuals, etc.
Food -- Preservation -- Handbooks, manuals, etc.
Yazar Ek Girişi
:
Sarkar, Prabir K. (Prabir Kumar),
Nout, M. J. Robert,
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
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| Çevrimiçi Kütüphane | E-Kitap | 541203-1001 | RA601.5 .H36 2015 | | CRC E-Books |