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Books on the topic 'Fermentation Fermented foods Food Beverages'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

Food, fermentation, and micro-organisms. Blackwell Science, 2005.

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2

H, Hui Y., ed. Handbook of food and beverage fermentation technology. Marcel Dekker, 2004.

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3

Handbook of animal-based fermented food and beverage technology. CRC Press, 2012.

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4

Handbook of plant-based fermented food and beverage technology. 2nd ed. CRC Press, 2012.

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5

B, Wood Brian J., ed. Microbiology of fermented foods. Elsevier Applied Science, 1985.

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6

B, Wood Brian J., ed. Microbiology of fermented foods. 2nd ed. Blackie Academic & Professional, 1998.

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7

B, Wood Brian J., ed. Microbiology of fermented foods. Elsevier Applied Science Publishers, 1985.

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8

Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. Educational Publishers & Distributors, 1999.

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9

F, Haard N., ed. Fermented cereals: A global perspective. Food and Agriculture Organization of the United Nations, 1999.

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10

Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Taylor & Francis, 2010.

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11

S, Moulton Kirby, and Lapsley James T, eds. Successful wine marketing. Aspen Publishers, 2001.

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12

R, Farnworth Edward, ed. Handbook of fermented functional foods. 2nd ed. CRC Press, 2008.

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13

1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. CRC Press, 1985.

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14

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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15

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Food and Agriculture Organization of the United Nations, 1998.

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16

Real food fermentation: Preserving whole fresh food with live cultures in your home kitchen. Quarry Books, 2012.

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17

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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18

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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19

Tamang, Jyoti Prakash, and Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Taylor & Francis Group, 2010.

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20

Prakash, Tamang Jyoti, and Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Taylor & Francis, 2010.

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21

Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

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22

Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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23

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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24

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

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25

Tamang, Jyoti Prakash. Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2023.

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26

1945-, Yi Chʻŏr-ho, Adler-Nissen Jens, and Bärwald Günter, eds. Lactic acid fermentation of non-dairy food and beverages. Harn Lim Won, 1994.

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27

Nip, Wai-Kit, Lisbeth Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, and Y. H. Hui. Handbook of Food and Beverage Fermentation Technology. Taylor & Francis Group, 2004.

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28

Hakkō to shoku no bunka. Domesu Shuppan, 1986.

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29

Holzapfel, W. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Science & Technology, 2014.

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30

Holzapfel, W. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Science & Technology, 2014.

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31

Holzapfel, Wilhelm. Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits. Elsevier Science & Technology, 2016.

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32

Handbook of Fermented Food and Beverage Technology Second Edition. CRC Press, 2012.

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33

Evranuz, E. Özgül, and Y. H. Hui. Handbook of Animal-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2016.

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34

Evranuz, E. Özgül, and Y. H. Hui. Handbook of Animal-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2016.

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35

Evranuz, E. Özgül, and Y. H. Hui. Handbook of Animal-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2018.

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36

Latin American Fermented Foods: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2016.

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37

Evranuz, E. Özgül, and Y. H. Hui. Handbook of Plant-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2012.

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38

Evranuz, E. Özgül, and Y. H. Hui. Handbook of Plant-Based Fermented Food and Beverage Technology. Taylor & Francis Group, 2012.

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39

Waslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.

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40

Ray, Ramesh C., and Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.

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41

Wood, B. J. Microbiology of Fermented Foods. Springer, 2011.

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42

Tamang, Jyoti Prakash. Himalayan Fermented Foods. Taylor & Francis Group, 2019.

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43

Nout, M. J. R., and Martin Adams. Fermentation and Food Safety. Springer, 2001.

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44

1918-, Steinkraus Keith H., ed. Handbook of indigenous fermented foods. 2nd ed. Marcel Dekker, 1995.

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45

Beneficial Microbes in Fermented and Functional Foods. Taylor & Francis Group, 2014.

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46

Bai, Jamuna A., Ravishankar Rai V, and Rai Ravishankar V. Beneficial Microbes in Fermented and Functional Foods. Taylor & Francis Group, 2015.

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47

Bai, Jamuna A., and Ravishankar Rai V. Beneficial Microbes in Fermented and Functional Foods. Taylor & Francis Group, 2014.

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48

Bai, Jamuna A., and Ravishankar Rai V. Beneficial Microbes in Fermented and Functional Foods. Taylor & Francis Group, 2014.

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49

The Oxford Handbook of Food Fermentations. Oxford University Press, 2014.

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50

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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