Image de couverture de livre

Lactic acid fermentation of non-dairy food and beverages

Enregistré dans:

Détails bibliographiques
Auteurs principaux:	Lee, Cherl-Ho (Auteur), Adler-Nissen, Jens (Auteur), Bärwald, Günter (Auteur)
Format:	Livre
Langue:	anglais
Publié:	Seúl The Harn Lim Won 1994
Sujets:	Alimentos > Fermentación Ácido láctico BIOTECNOLOGIA DE ALIMENTOS
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Lactic acid bacteria: microbiology and functional aspects
par: Salmínen, Seppo, et autres
Publié: (1998)

Lactic acid bacteria: microbiological and functional aspects
par: Salminen, Seppo, et autres
Publié: (2004)

Food dehydration
par: Barbosa-Cánovas, Gustavo V, et autres
Publié: (1993)

Downstream processing biosurfactants carotenoids
par: Fiechter, A
Publié: (1996)

Handbook of food and beverage fermentation technology
par: Hui, Y. H, et autres
Publié: (2004)

The Oxford handbook of food fermentations.
Publié: (2014)

Fundamentos de biotecnología de los alimentos
par: Lee, Byong H
Publié: (2000)

Molecular techniques in the microbial ecology of fermented foods
par: Cocolin, Luca
Publié: (2008)

Industrialization of indigenous fermented foods
par: Steinkraus, Keith H
Publié: (1989)

Fermentation and maturation
Publié: (2000)

Annual reports on fermentation processes
par: Tsao, George T
Publié: (1980)

Fundamentals of dairy chemistry
par: Webb, Byron H, et autres
Publié: (1965)

Chemical deterioration and physical instability of food and beverages
par: Skibsted, Leif H, et autres
Publié: (2010)

The lactic acid bacteria
par: Wood, Brian J
Publié: (1992)

Most advanced industrial fermentation: technology and industry
par: Yamada, K
Publié: (1977)

Modern dairy products
par: Lampert, Lincoln M
Publié: (1970)

Manufacture and analysis of carbonated beverages
par: Jacobs, Morris B
Publié: (1959)

Practical fermentation technology
par: McNeil, Brian
Publié: (2008)

Microbial technology: fermentation technology
par: Peppler, Henry J, et autres
Publié: (1979)

Yeasts in food and beverages.
Publié: (2006)

Fermented foods in health and disease prevention
par: Frias, Juana
Publié: (2017)

Fermentation: Science and technology.
Publié: (2017)

Citric acid production processes
par: Noyes, Robert
Publié: (1969)

Cheese and fermented milk food
par: Kosikowski, Frank V, et autres
Publié: (1997)

Microbiology of fermented foods
par: Wood, Brian J. B
Publié: (1985)

Sensory quality in foods and beverages: definition, measurement and control
par: Williams, A. A, et autres
Publié: (1983)

Guide to food transport: fish, meat and dairy products
Publié: (1990)

Microbiology and Technology of Fermented Foods
par: Hutkins, Robert W
Publié: (2006)

Fermentation biotechnology: principles, processes and products
par: Ward, Owen P
Publié: (1989)

The microbiology of foods
par: Tanner, Fred Wilbur
Publié: (1944)

Dairy technology and engineering
par: Harper, W. James, et autres
Publié: (1976)

Fermented foods of the world: a dictionary and guide
par: Campbell-Platt, Geoffrey
Publié: (1987)

Tecnología del procesado de los alimentos: principios y prácticas
par: Fellows, Peter
Publié: (1994)

Physico chemical aspects of food processing
par: Beckett, S. T
Publié: (1995)

The microbial production of amino acids
par: Yamada, K, et autres
Publié: (1972)

The technology of food preservation
par: Desrosier, Norman W
Publié: (1963)

The technology of food preservation
par: Desrosier, Norman W, et autres
Publié: (1977)

The technology of food preservation
par: Desrosier, Norman W
Publié: (1970)

Fermentation process development of industrial organisms
par: Neway, Justin O.
Publié: (1989)

Introducción a la bioquímica de los alimentos
par: Braverman, J. B. S
Publié: (1967)