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Fermentation Microbiology and Biotechnology, Third Edition (repost)
Author: arundhati

E. M. T. El-Mansi, "Fermentation Microbiology and Biotechnology, Third Edition"
2012 | ISBN: 143985579X | 555 pages | PDF | 6 MB
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Fermentation Microbiology and Biotechnology, Third Edition
Author: nebulae

E. M. T. El-Mansi, "Fermentation Microbiology and Biotechnology, Third Edition"
English | ISBN: 143985579X | 2012 | 555 pages | PDF | 6 MB
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Fermentation Microbiology and Biotechnology, Second Edition
Author: insetes
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Microbiology and Technology of Fermented Foods (Ift Press) (Repost)
Author: Saunt

Microbiology and Technology of Fermented Foods (Ift Press)
Publisher: Wiley-Blackwell | ISBN: 0813800188 | edition 2006 | PDF | 489 pages | 3,3 mb

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Details
Microbiology and Technology of Fermented Foods [Repost]
Author: ChrisRedfield

Robert W. Hutkins - Microbiology and Technology of Fermented Foods
Published: 2006-06-12 | ISBN: 0813800188, 8126547979 | PDF | 473 pages | 7.03 MB
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Microbiology and Technology of Fermented Foods (Repost)
Author: DZ123

Robert W. Hutkins, "Microbiology and Technology of Fermented Foods"
English | 2006 | ISBN: 0813800188 | PDF | pages: 475 | 7 mb
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Alexander N. Glazer, Hiroshi Nikaido, "Microbial Biotechnology: Fundamentals of Applied Microbiology"
Author: TimMa
3083764

Alexander N. Glazer, Hiroshi Nikaido, "Microbial Biotechnology: Fundamentals of Applied Microbiology"
Publisher: CUP | 2007 | ISBN: 0521842107 | English | PDF | 576 pages | 5.6 Mb

Knowledge in microbiology is growing exponentially through the determination of genomic sequences of hundreds of microorganisms and the invention of new technologies such as genomics, transcriptomics, and proteomics, to deal with this avalanche of information. ...
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Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (repost)
Author: libr

Jyoti Prakash Tamang, "Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values"
2009 | ISBN: 142009324X | PDF | 216 pages | 5 MB

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region.
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Handbook of Indigenous Foods Involving Alkaline Fermentation (Repost)
Author: bookwarrior

Handbook of Indigenous Foods Involving Alkaline Fermentation By Prabir K. Sarkar, M.J. Robert Nout
2014 | 598 Pages | ISBN: 1466565292 | PDF | 5 MB
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Handbook of Indigenous Foods Involving Alkaline Fermentation (Repost)
Author: insetes

Handbook of Indigenous Foods Involving Alkaline Fermentation By Prabir K. Sarkar, M.J. Robert Nout
2014 | 598 Pages | ISBN: 1466565292 | PDF | 5 MB
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