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00000cam a2200000 7i4500 |
| 001 |
0000091090 |
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20200519.0 |
| 008 |
170529s2016 enk eng |
| 020 |
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|a 9781781548097
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| 040 |
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|a UniSZA
|e rda
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| 050 |
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|a TP371.44
|b .F66 2016
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| 090 |
0 |
0 |
|a TP371.44
|b .F66 2016
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| 245 |
0 |
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|a Food and beverage fermentation technology
|c contributors Rashid Abafita Abawari
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| 264 |
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1 |
|a United Kindom, England :
|b Auris Reference Limited
|c c2016
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| 300 |
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|a xv, 298 pages :
|b illustration ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Microbiology of keribo fermentation : an ethiopian traditional fermented beverage -- 2.Brewhouse resident microbiota are responsible for multi stage fermentation of American coolship ale -- 3. Fermentation of soy milk via lactobacillus plantarum improves dysregulated lipid metabolism in rats on a high cholesterol diet -- 4. Phenotypic landscape of saccharomyces cerevisiae during wine fermentation : evidence for origindependent metabolic traits -- 5. Identification of poeni-1 and related plasmids in oenococcus oeni strains performing the malolactic fermentation in wine
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| 650 |
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|a Fermented beverages
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| 650 |
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|a Fermented foods
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| 700 |
1 |
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|a Abawari, Rashid Abafita ,
|e editor
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| 999 |
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|a 1000169928
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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