Handbook of animal-based fermented food and beverage technology / edited by Y. H. Hui, administrative associate editor, E. ✹g赬 Evranuz.
Publication details: Boca Raton : CRC Press, 2012.Edition: Second editionDescription: xvi, 798 pages : illustrations ; 27 cmContent type:- text
- unmediated
- volume
- 9781439850220 (hbk.)
- Handbook of food and beverage fermentation technology.
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TP371.44.H367 2012b (Browse shelf(Opens below)) | 1 | Available | 00002112156 | |||
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | TP371.44.H367 2012b (Browse shelf(Opens below)) | n.2 | 1 | Available | 00002125423 |
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| TP371.44.H36 1996 Handbook of indigenous fermented foods / | TP371.44.H367 2012 Handbook of plant-based fermented food and beverage technology / | TP371.44.H367 2012 Handbook of plant-based fermented food and beverage technology / | TP371.44.H367 2012b Handbook of animal-based fermented food and beverage technology / | TP371.44.H367 2012b Handbook of animal-based fermented food and beverage technology / | TP371.44.H433 Health benefits of fermented food and beveranges / | TP371.44.H88 Microbiology and technology of fermented foods / |
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
'Handbook of food and beverage fermentation technology' is the first edition of'Handbook of plant-based fermented food and beverage technology' and'Handbook of animal-based fermented food and beverage technology'--T.p. verso.
Includes bibliographical references and index.
'Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines'-- Provided by publisher.
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