Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1254| Title: | Handbook of food and beverage fermentation technology |
| Authors: | Hui, Y. H. Meunier- Goddik, Lis beth Hansen, Ase Solvejg Josephsen, Jytte Nip, Wai- Kit Stanfield, Peggy S. Toldrá, Fidel |
| Keywords: | Hóa học |
| Issue Date: | 2004 |
| Publisher: | Marcel Dekker |
| 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25593 http://192.168.1.40:8080/thuvienso/handle/123456789/1254 |
| ISBN: | 0-8247-4780-1 |
| 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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