Industrialization of indigenous fermented foods

Please use this identifier to cite or link to this item: http://113.161.190.196:8080/thuvienso/handle/123456789/1257

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DC Field	Value	Language
dc.contributor.author	Steinkraus, Keith H.	vi
dc.date.accessioned	2015-02-04T03:42:49Z	-
dc.date.available	2015-02-04T03:42:49Z	-
dc.date.issued	2004	vi
dc.identifier.isbn	0-8247-4784-4	vi
dc.identifier.uri	http://10.0.16.20:8080/dspace/handle/DLU123456789/25615	vi
dc.identifier.uri	http://192.168.1.40:8080/thuvienso/handle/123456789/1257	-
dc.description.abstract	Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital-intensive factories, and from local consumption to global marketing. Contributors in such fields as biochemistry, biotechnology, agriculture, indus.	vi
dc.language.iso	en	vi
dc.publisher	Marcel Dekker	vi
dc.subject	Hóa học	vi
dc.title	Industrialization of indigenous fermented foods	vi
dc.type	Book	vi
Appears in Collections:	Sách, Giáo trình điện tử - Tiếng Anh

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