by
Montet, Didier.
Call Number
615.95295
Publication Date
2021
Format:
Electronic Resources
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60138.3203
by
Montet, Didier.
Call Number
664.024
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0657
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by
Didier, Montet.
Call Number
664.024 MIC
Publication Date
2014
Summary
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processi
Format:
Electronic Resources
Relevance:
0.0615
by
Ray, Ramesh C.
Call Number
664.024
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0598
by
Paramithiotis, Spiros.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0264
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