Cover Image

Lactic acid fermentation of non-dairy food and beverages

Saved in:

Bibliographic Details
Main Authors:	Lee, Cherl-Ho (Author), Adler-Nissen, Jens (Author), Bärwald, Günter (Author)
Format:	Book
Language:	English
Published:	Seúl The Harn Lim Won 1994
Subjects:	Alimentos > Fermentación Ácido láctico BIOTECNOLOGIA DE ALIMENTOS
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Lactic acid bacteria: microbiology and functional aspects
by: Salmínen, Seppo, et al.
Published: (1998)

Lactic acid bacteria: microbiological and functional aspects
by: Salminen, Seppo, et al.
Published: (2004)

Food dehydration
by: Barbosa-Cánovas, Gustavo V, et al.
Published: (1993)

Downstream processing biosurfactants carotenoids
by: Fiechter, A
Published: (1996)

Handbook of food and beverage fermentation technology
by: Hui, Y. H, et al.
Published: (2004)

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

Fundamentos de biotecnología de los alimentos
by: Lee, Byong H
Published: (2000)

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

Industrialization of indigenous fermented foods
by: Steinkraus, Keith H
Published: (1989)

Fermentation and maturation
Published: (2000)

Annual reports on fermentation processes
by: Tsao, George T
Published: (1980)

Fundamentals of dairy chemistry
by: Webb, Byron H, et al.
Published: (1965)

Chemical deterioration and physical instability of food and beverages
by: Skibsted, Leif H, et al.
Published: (2010)

The lactic acid bacteria
by: Wood, Brian J
Published: (1992)

Most advanced industrial fermentation: technology and industry
by: Yamada, K
Published: (1977)

Modern dairy products
by: Lampert, Lincoln M
Published: (1970)

Manufacture and analysis of carbonated beverages
by: Jacobs, Morris B
Published: (1959)

Practical fermentation technology
by: McNeil, Brian
Published: (2008)

Microbial technology: fermentation technology
by: Peppler, Henry J, et al.
Published: (1979)

Yeasts in food and beverages.
Published: (2006)

Fermented foods in health and disease prevention
by: Frias, Juana
Published: (2017)

Fermentation: Science and technology.
Published: (2017)

Citric acid production processes
by: Noyes, Robert
Published: (1969)

Cheese and fermented milk food
by: Kosikowski, Frank V, et al.
Published: (1997)

Microbiology of fermented foods
by: Wood, Brian J. B
Published: (1985)

Sensory quality in foods and beverages: definition, measurement and control
by: Williams, A. A, et al.
Published: (1983)

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

Microbiology and Technology of Fermented Foods
by: Hutkins, Robert W
Published: (2006)

Fermentation biotechnology: principles, processes and products
by: Ward, Owen P
Published: (1989)

The microbiology of foods
by: Tanner, Fred Wilbur
Published: (1944)

Dairy technology and engineering
by: Harper, W. James, et al.
Published: (1976)

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

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

Physico chemical aspects of food processing
by: Beckett, S. T
Published: (1995)

The microbial production of amino acids
by: Yamada, K, et al.
Published: (1972)

The technology of food preservation
by: Desrosier, Norman W
Published: (1963)

The technology of food preservation
by: Desrosier, Norman W, et al.
Published: (1977)

The technology of food preservation
by: Desrosier, Norman W
Published: (1970)

Fermentation process development of industrial organisms
by: Neway, Justin O.
Published: (1989)

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