by
Machado, Maurício Bonatto.
Call Number
663.13
Publication Date
2021
Format:
Electronic Resources
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85039.3750
by
Galanakis, Charis M.
Call Number
641.875
Publication Date
2019
Format:
Electronic Resources
Relevance:
85039.1484
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by
Machado, Maurício Bonatto.
Call Number
663.223
Publication Date
2021
Format:
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85037.9922
by
Machado, Maurício Bonatto.
Call Number
663.16
Publication Date
2021
Format:
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Relevance:
85037.9844
by
Richter Reis, Felipe.
Call Number
663.1
Publication Date
2021
Format:
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Relevance:
77630.7344
by
Arendt, Elke.
Call Number
664.75
Publication Date
2009
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71876.7188
by
Kuddus, Mohammed.
Call Number
663
Publication Date
2022
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71876.7109
by
Tamang, Jyoti Prakash.
Call Number
664.024
Publication Date
2020
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71874.8672
by
Grumezescu, Alexandru.
Call Number
663
Publication Date
2019
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67235.3516
by
Grumezescu, Alexandru.
Call Number
641.2
Publication Date
2019
Format:
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63390.8438
by
Kuno, Masaru.
Call Number
663.1
Publication Date
2022
Summary
This book provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments.
Format:
Electronic Resources
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63390.8047
by
Chen, Jian.
Call Number
664.024
Publication Date
2013
Summary
<P>History and Development of Solid-State Fermentation, <I>Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu</I><BR>Bioreactors of Solid-State Fermentation, <I>Ganrong X u and Bobo Zhang</I><BR>Process Engineering of Solid-State Fermentation, <I>Long Liu</I><BR>History of Solid-State Fermented Foods, and Beverages, <I>Song Liu, Dongxu Zhang, Jian Chen, and Yang Zhu</I><BR>Solid-State Fermented Food of Animal Origin, <I>Peng Zhou, Dasong Liu, Yingjia Chen, and Tiancheng Li<BR></I>Solid-State Fermented Soybean, <I>YongQiang Cheng and BeiZhong Hn</I><BR>Fermented Vegetables, <I>Fang Fang</I><BR>Sol
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63390.7773
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