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http://113.161.190.196:8080/thuvienso/handle/123456789/1254Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Hui, Y. H. | vi |
| dc.contributor.author | Meunier- Goddik, Lis beth | vi |
| dc.contributor.author | Hansen, Ase Solvejg | vi |
| dc.contributor.author | Josephsen, Jytte | vi |
| dc.contributor.author | Nip, Wai- Kit | vi |
| dc.contributor.author | Stanfield, Peggy S. | vi |
| dc.contributor.author | Toldrá, Fidel | vi |
| dc.date.accessioned | 2015-02-04T03:42:48Z | - |
| dc.date.available | 2015-02-04T03:42:48Z | - |
| dc.date.issued | 2004 | vi |
| dc.identifier.isbn | 0-8247-4780-1 | vi |
| dc.identifier.uri | http://10.0.16.20:8080/dspace/handle/DLU123456789/25593 | vi |
| dc.identifier.uri | http://192.168.1.40:8080/thuvienso/handle/123456789/1254 | - |
| dc.description.abstract | This collection provides detailed information about the manufacture of fermented dairy, meat, and soy products, vegetables, cereal foods, and beverages. The 47 contributions describe the history, preparation, starter culture, ripening, pasteurization, packaging, and sanitary management of specific foods, such as yogurt, dry-cured sausage, soy sauce. | vi |
| dc.language.iso | en | vi |
| dc.publisher | Marcel Dekker | vi |
| dc.subject | Hóa học | vi |
| dc.title | Handbook of food and beverage fermentation technology | vi |
| dc.type | Book | vi |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Handbook of food and beverage fermentation technology.pdf | 9.6 MB | Adobe PDF |  Download |
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