Books on the topic 'Traditionally fermented foods'
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Korea (South). Nongchʻon Chinhŭngchʻŏng. Changmul Sihŏmjang., ред. Chŏntʻong nuruk kwa yak, tʻakchu ŭi pʻumjil hyangsang mit sanŏphwa kisul yŏnʼgu =: Studies on industrialization and quality improvement of Korean traditional nuruk and wines. Kwahak Kisulchʻŏ, 1995.
Find full textStonger, Shannon. Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating. Page Street Publishing Company, 2017.
Find full textTraditionally fermented foods: Innovative recipes and old-fashioned techniques for sustainable eating. Page Street Publishing, 2017.
Find full textBeck, Dana. Traditionally Fermented Foods: A Flavorful Guide to Ferment Vegetables Grains Dairy Products Fruits Meats Drinks & Wine. Lulu Press, Inc., 2015.
Find full textTraditionally Fermented Foods Cookbook: Perfectly Portioned Recipes for Living and Eating Well with Lasting Weight Loss. Independently Published, 2021.
Find full textTraditionally Fermented Foods Cookbook: Perfectly Portioned Recipes for Living and Eating Well with Lasting Weight Loss. Independently Published, 2020.
Find full textTraditionally Fermented Foods Cookbook: Perfectly Portioned Recipes for Living and Eating Well with Lasting Weight Loss. Independently Published, 2020.
Find full textLatin American Fermented Foods: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2016.
Find full textApplications of Biotechnology in Traditional Fermented Foods. National Academies Press, 1992. http://dx.doi.org/10.17226/1939.
Full textPanel on the Applications of Biotechnology to Traditional Fermented Foods. Applications of Biotechnology in Traditional Fermented Foods. National Academies Press, 1992.
Find full textRay, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Find full textRay, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Find full textRay, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Find full textRay, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Find full textMicroorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.
Find full textApplications of biotechnology to traditional fermented foods: Report of an ad hoc panel of the Board on Science and Technology for International Development. National Academy Press, 1992.
Find full textTraditional Fermented Food and Beverages for Improved Livelihoods. Food & Agriculture Organization of the United Nations, 2012.
Find full textApplications of biotechnology to traditional fermented foods: Report of an ad hoc panel of the [Advisory Committee on Technology Innovation of the] Board on Science and Technology for International Development, Office of International Affairs, National Research Council. National Academy Press, 1992.
Find full textTodorov, Svetoslav D., Luis A. Nero, and Ana Lucia Barretto Penna. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2017.
Find full textTodorov, Svetoslav D., Luis A. Nero, and Ana Lucia Barretto Penna. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2017.
Find full textTodorov, Svetoslav D., Luis A. Nero, and Ana Lucia Barretto Penna. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2017.
Find full textTodorov, Svetoslav D., Luis A. Nero, and Ana Lucia Barretto Penna. Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Taylor & Francis Group, 2017.
Find full textThe nourished kitchen: Farm-to-table recipes for the traditional foods lifestyle : featuring bone broths, fermented vegetables, grass-fed meats, wholesome fats, raw dairy, and kombuchas. Ten Speed Press, 2014.
Find full textApplications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve. National Academy Press, 1992.
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