10 Ebooks oleh India) Ray Ramesh C. (Central Tuber Crops Research Institute
V. K. Joshi & Ramesh C. Ray: Winemaking
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, …
EPUB
Inggris
DRM
€108.51
V. K. Joshi & Ramesh C. Ray: Winemaking
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, …
PDF
Inggris
DRM
€109.11
Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France) Montet & Ramesh C. (Central Tuber Crops Research Institute, India) Ray: Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, …
EPUB
DRM
€59.04
Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, France) Montet & Ramesh C. (Central Tuber Crops Research Institute, India) Ray: Food Traceability and Authenticity
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, …
PDF
DRM
€58.76
Ramesh C. Ray & Cristina M. Rosell: Microbial Enzyme Technology in Food Applications
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve …
EPUB
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DRM
€58.32
Didier Montet & Ramesh C. Ray: Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two …
EPUB
Inggris
DRM
€58.78
Didier Montet & Ramesh C. Ray: Fermented Foods, Part II
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two …
PDF
Inggris
DRM
€58.76
Montet Didier & Ramesh C. Ray: Microorganisms and Fermentation of Traditional Foods
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …
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DRM
€249.79
Didier Montet & Ramesh C. Ray: Fermented Foods, Part I
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually …
PDF
Inggris
DRM
€58.83
Ramesh C. Ray & Cristina M. Rosell: Microbial Enzyme Technology in Food Applications
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve …
PDF
Inggris
DRM
€58.78
