Ebook > Ciência > Técnica > Engenharia Química > Kasipathy Kailasapathy & Jyoti Prakash Tamang: Fermented Foods and Beverages of the World (PDF)

Kasipathy Kailasapathy & Jyoti Prakash Tamang
Fermented Foods and Beverages of the World [PDF ebook]

Apoio

Capa do Kasipathy Kailasapathy & Jyoti Prakash Tamang: Fermented Foods and Beverages of the World (PDF)

Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

€268.11

Compre este e-book e ganhe mais 1 GRÁTIS!

Língua Inglês ● Formato PDF ● Páginas 460 ● ISBN 9781420094961 ● Editor Kasipathy Kailasapathy & Jyoti Prakash Tamang ● Editora CRC Press ● Publicado 2010 ● Carregável 3 vezes ● Moeda EUR ● ID 7167207 ● Proteção contra cópia Adobe DRM

Requer um leitor de ebook capaz de DRM

Mais ebooks do mesmo autor(es) / Editor

Kasipathy Kailasapathy Jyoti Prakash Tamang Gangtok, Sikkim, India) Tamang Jyoti Prakash (Food Microbiology Laboratory

8.705 Ebooks nesta categoria

Capa do J. Andres (VascoTech & Sciences LLC, Corona, California, USA) Vasconcellos: Quality Assurance for the Food Industry

J. Andres (VascoTech & Sciences LLC, Corona, California, USA) Vasconcellos: Quality Assurance for the Food Industry

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to ‘quality’, as quality is the responsibility and purpose of every company …

Capa do Ami R. Patel & Prem Prakash (Indian Institute of Technology, Kharagpur, India) Srivastav: Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

Ami R. Patel & Prem Prakash (Indian Institute of Technology, Kharagpur, India) Srivastav: Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new resear …

Capa do Bapan Adak & Samrat Mukhopadhyay: Single-Polymer Composites

Bapan Adak & Samrat Mukhopadhyay: Single-Polymer Composites

This book discusses the concept of single polymer composites (SPCs), their preparation, and properties and the main factors which affect the manufacturing of this class of composites. It deals with t …

Capa do Jose Manuel Barat & Diana Behsnilian: Osmotic Dehydration and Vacuum Impregnation

Jose Manuel Barat & Diana Behsnilian: Osmotic Dehydration and Vacuum Impregnation

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to …

Capa do Mohammad Shafiur Rahman: Handbook of Food Preservation

Mohammad Shafiur Rahman: Handbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect t …

Capa do C S Ough: Winemaking Basics

C S Ough: Winemaking Basics

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country”s l …

Capa do F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

Capa do Megh R. Goyal & Abhimannyu A Kalne: Processing of Fruits and Vegetables

Megh R. Goyal & Abhimannyu A Kalne: Processing of Fruits and Vegetables

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their produc …

Capa do Parmjit Panesar & Harish Sharma: Technologies in Food Processing

Parmjit Panesar & Harish Sharma: Technologies in Food Processing

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qual …

Capa do Michael K. Levine: People Over Process

Michael K. Levine: People Over Process

This book is about improving and sustaining agility by focusing on people over process, as the first agile value advocates, and is the third and final book in the author”s Lean and Agile Software tr …

Próxima página >>>