Please use this identifier to cite or link to this item:
http://113.161.190.196:8080/thuvienso/handle/123456789/1257| Title: | Industrialization of indigenous fermented foods |
| Authors: | Steinkraus, Keith H. |
| Keywords: | Hóa học |
| Issue Date: | 2004 |
| Publisher: | Marcel Dekker |
| 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. |
| URI: | http://10.0.16.20:8080/dspace/handle/DLU123456789/25615 http://192.168.1.40:8080/thuvienso/handle/123456789/1257 |
| ISBN: | 0-8247-4784-4 |
| Appears in Collections: | Sách, Giáo trình điện tử - Tiếng Anh |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Industrialization of indigenous fermented foods.pdf | 15.43 MB | Adobe PDF |  Download |
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