Robert W Hutkins Microbiology And Technology OF Fermented Foods

Microbiology and Technology of Fermented Foods (Repost)  eBooks & eLearning

Posted by DZ123 at Aug. 18, 2014
Microbiology and Technology of Fermented Foods (Repost)

Robert W. Hutkins, "Microbiology and Technology of Fermented Foods"
English | 2006 | ISBN: 0813800188 | PDF | pages: 475 | 7 mb

Microbiology and Technology of Fermented Foods (Ift Press) (Repost)  eBooks & eLearning

Posted by Saunt at July 29, 2009
Microbiology and Technology of Fermented Foods (Ift Press) (Repost)

Microbiology and Technology of Fermented Foods (Ift Press)
Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mb

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described.

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods  eBooks & eLearning

Posted by bookwyrm at Jan. 10, 2014
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods By Mary Karlin
2013 | 256 Pages | ISBN: 1607744384 | EPUB + MOBI | 21 MB + 21 MB

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods  eBooks & eLearning

Posted by Rare-1 at Dec. 19, 2016
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz, "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods"
ISBN: 1603586288 | 2016 | EPUB | 320 pages | 17 MB

Microorganisms and Fermentation of Traditional Foods (Repost)  eBooks & eLearning

Posted by DZ123 at April 16, 2016
Microorganisms and Fermentation of Traditional Foods (Repost)

Ramesh C. Ray, Montet Didier, "Microorganisms and Fermentation of Traditional Foods"
English | 2014 | ISBN: 1482223082 | PDF | pages: 392 | 9,6 mb
Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded (Repost)

Keith Steinkraus, "Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded"
1995 | pages: 792 | ISBN: 0824793528 | CHM | 9 mb
Molecular Techniques in the Microbial Ecology of Fermented Foods by Danilo Ercolini [Repost]

Molecular Techniques in the Microbial Ecology of Fermented Foods by Danilo Ercolini
English | 9 Nov. 2007 | ISBN: 038774519X | 291 Pages | PDF | 2 MB

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods.

Health Benefits of Fermented Foods and Beverages  eBooks & eLearning

Posted by ksveta6 at April 29, 2015
Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages by Jyoti Prakash Tamang
2015 | ISBN: 1466588098 | English | 608 pages | PDF | 94 MB
Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety) (Repost)

Molecular Techniques in the Microbial Ecology of Fermented Foods (Food Microbiology and Food Safety) by Luca Cocolin
English | 2007 | ISBN: 038774519X | 291 Pages | PDF | 3 MB

With the application of new analytical techniques, the field of food fermentation has grown in recent years.

Microorganisms and Fermentation of Traditional Foods  eBooks & eLearning

Posted by interes at Aug. 14, 2014
Microorganisms and Fermentation of Traditional Foods

Microorganisms and Fermentation of Traditional Foods (Food Biology Series) by Ramesh C. Ray and Montet Didier
English | 2014 | ISBN: 1482223082 | 390 pages | PDF | 10 MB

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas.