by
Kuddus, Mohammed.
Call Number
663
Publication Date
2022
Format:
Electronic Resources
Relevance:
71876.7109
by
Tamang, Jyoti Prakash.
Call Number
664.024
Publication Date
2020
Format:
Electronic Resources
Relevance:
71874.8672
by
Heymann, Hildegarde, author.
Call Number
664.07 HEY
Publication Date
2016
Format:
Electronic Resources
Relevance:
71874.4531
by
Zahirovic, Mustafa.
Call Number
TR DVD 641.875 PRE
Publication Date
2001
Summary
Shows how to prepare mocktails, smoothies, milkshakes and a large range of coffees and teas. Also covers equipment handling, maintenance and safety.
Format:
Other
Relevance:
67236.2656
by
Grumezescu, Alexandru.
Call Number
663
Publication Date
2019
Format:
Electronic Resources
Relevance:
67235.3516
by
Sheraton Hotels & Resorts
Call Number
ARC MENU BLUE 109
Format:
Books
Relevance:
67232.6953
by
Grumezescu, Alexandru.
Call Number
641.2
Publication Date
2019
Format:
Electronic Resources
Relevance:
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
Relevance:
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
Format:
Electronic Resources
Relevance:
63390.7773
by
Koutchma, Tatiana.
Call Number
664.0288
Publication Date
2022
Format:
Electronic Resources
Relevance:
63390.7578
by
Grumezescu, Alexandru.
Call Number
663
Publication Date
2019
Format:
Electronic Resources
Relevance:
63390.7461
by
Preedy, Victor R.
Call Number
663
Publication Date
2014
Summary
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake.
Format:
Electronic Resources
Relevance:
63388.3242
Limit Search Results