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Handbook of indigenous fermented foods / edited by Keith H. Steinkraus.
Series: Food science and technology series ; 73Publication details: New York : Marcel Dekker, 1996.Edition: 2nd ed., rev. and expandedDescription: 776 p. : ill. ; 26 cmISBN:- 0824793528
| 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.H36 1996 (Browse shelf(Opens below)) | 1 | Available | 00000800627 |
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| TP371.44.F476 Fermented foods and beverages of the world / | TP371.44.H358 2015 Handbook of fermented meat and poultry / | TP371.44.H36 Handbook of indigenous fermented foods / | 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 / |
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