Small-scale fermentations in developing countries
Saved in:
Main Authors: | Rolle, R.S. (ed.), Holzapfel, W.H. (ed.) |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Amsterdam (Netherlands) (Elsevier)
2002
|
Subjects: | FERMENTATION, FOOD TECHNOLOGY, SMALL ENTERPRISES, FOOD SAFETY, PRESERVATION, FLAVOUR, STARTER CULTURES, INNOCUITE DES PRODUITS ALIMENTAIRES, FLAVEUR, CULTURE STARTER, TECHNOLOGIE ALIMENTAIRE, PETITE ENTREPRISE, INOCUIDAD ALIMENTARIA, PRESERVACION, SABOR, CULTIVOS INICIADORES, FERMENTACION, TECNOLOGIA DE LOS ALIMENTOS, EMPRESAS PEQUENAS, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
High-yield biomass production of starter cultures for nitrification
by: Jahnz, U., et al.
Published: (1998) -
Microbiologia e biotecnologia dei vini
by: Zambonelli, C.
Published: (1988) -
Status and trends of the conservation and sustainable use of micro-organisms in food processes
by: Alexandraki, V., et al.
Published: (2013) -
Influence of commercial starter cultures on the rate of rice-fish fermentation
by: Jamias-Apilado, R.B., et al.
Published: (1992) -
Fermented milk products. Bacterial starter cultures. Standard of identity
by: International Organization for Standardization, Geneva (Switzerland) eng, et al.
Published: (2010)