Advances in fermented foods and beverages : improving quality, technologies and health benefits /
I tiakina i:
| Ētahi atu kaituhi: | , |
|---|---|
| Hōputu: | Tāhiko īPukapuka |
| Reo: | Ingarihi |
| I whakaputaina: |
Cambridge, England ; Waltham, Massachusetts ; Kidlington, England :
Woodhead Publishing,
2015.
|
| Rangatū: | Woodhead Publishing in food science, technology, and nutrition ;
Number 265. |
| Ngā marau: | |
| Urunga tuihono: | An electronic book accessible through the World Wide Web; click to view |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
Ngā tūemi rite: Advances in fermented foods and beverages :
- Microbiology and technology of fermented foods
- Applications of biotechnology to traditional fermented foods report of an ad hoc panel of the Board on Science and Technology for International Development /
- Handbook of fermented meat and poultry /
- Encapsulation and controlled release technologies in food systems /
- Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
- Advances in hot metal extrusion and simulation of light alloys : selected, peer reviewed papers from the International Conference on Extrusion and Benchmark (ICEB 2013), October 8-9, 2013, Dortmund, Germany. /