Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.].
Contributor(s): Hui, Y. H. (Yiu H.)
.
Series: Food science and technology (Marcel Dekker, Inc.): 134.Publisher: New York : Marcel Dekker, c2004Description: xii, 919 p. : ill. ; 26 cm.ISBN: 9780824747800 (hbk.); 0824747801 (hbk.).Other title: Food and beverage fermentation technology.Subject(s): Fermented foods -- Handbooks, manuals, etc | Beverages -- Microbiology -- Handbooks, manuals, etc | Fermentation -- Handbooks, manuals, etcDDC classification: 664.024
Partial contents:
Part 1: Cultured products: history, principles, and applications - Part 2: Semisolid cultured dairy products - Part 3: Solid cultured dairy products - Part 4: Fermented meats - Part 5: Fermented soy products - Part 6: Fermented vegetables - Part 7: Fermented cereal foods - Part 8: Beverages - Index.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Reference Collection | Taylor's Library-TU | 664.024 HAN (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000044317 |
Includes bibliographical references and index.
Part 1: Cultured products: history, principles, and applications - Part 2: Semisolid cultured dairy products - Part 3: Solid cultured dairy products - Part 4: Fermented meats - Part 5: Fermented soy products - Part 6: Fermented vegetables - Part 7: Fermented cereal foods - Part 8: Beverages - Index.