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20221110093000.0 |
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170530s2017 ii eng |
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|a 9789383285693
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|a UniSZA
|e rda
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|a TP371.44
|b .O73 2017
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|a TP371.44
|b .O73 2017
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|a Orolugbagbe, Gboyega ,
|e author
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|a Handbook of fermented food and beverage
|c Gboyega Oralugbagbe
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| 264 |
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|a New Delhi, India :
|b Agri Horti Press
|c c2017
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| 300 |
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|a 210 pages ;
|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 (pages 206-210)
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|a 1. Fermented food : an introduction 2. History of fermented 3. Basic principles of fermented food 4. Kinds of fermentations 5. Yeast fermentations 6. Products of yeast fermentations 7. Bacterial fermantations 8. Product of bacterial fermentationd 9. Fermented cereals 10. Products of mixed fermentations 11. Benefits of fermented fruits and vegetables 12. Fermented foods : quality control 13. Fermented soy foods 14. Fermented fish products 15. Fermented milk products 16. Fermented soybean paste 17. Fermented meat products
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| 650 |
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|a Fermentation
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|a Fermented foods
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|a Fermented milk
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| 650 |
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|a Food
|x Microbiology
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|a 1000170156
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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