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1. Applications of biotechnology to traditional fermented foods : report of an Ad Hoc Panel of the Board on Science and Technology for International Development / Office of International Affairs National Research Council

by Office of International Affairs National Research Council.

Call number: 664.024 APP Material type: book Book; Format: print Publisher: Washington, D.C. : National Academy Press, 1992Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.024 APP] (1).

2. Fermented meats / edited by G. Campbell-Platt, P. E. Cook

by Campbell - Platt, G | Cook, P. E.

Call number: 664.028 FER Material type: book Book; Format: print Publisher: London : Blackie Academic & Professional, c1995Availability: Items available for loan: BSTI [Call number: 664.028 FER] (1).

3. Food microbiology / Martin R. Adams and Maurice O. Moss.

by Adams, Martin R | Moss, Maurice O.

Call number: 576.163 ADA 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Cambridge : RSC Publishing, c2008Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 576.163 ADA 3rd ed.] (1).

4. Fermented foods and beverages of the world [electronic resource] /editors, Jyoti Prakash Tamang and Kasipathy Kailasapathy.

by Tamang, Jyoti Prakash | Kailasapathy, Kasipathy.

Call number: 664.024 F359 Material type: computer file Computer file; Format: electronic available online remote Publisher: Boca Raton : Taylor & Francis, 2010Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

5. Industrialization of indigenous fermented foods [electronic resource] /edited by Keith H. Steinkraus.

by Steinkraus, Keith H, 1918-.

Call number: 664.024 I427 Edition: 2nd ed., rev. and expanded.Material type: computer file Computer file; Format: electronic available online remote Publisher: New York : Marcel Dekker, c2004Online access: Distributed by publisher. Purchase or institutional license may be required for access. Availability: No items available

6. Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel.

by Holzapfel, W. H [editor.].

Call number: 664.024 ADV Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Cambridge : Elsevier/Woodhead publishing, c2015Online access: Click here to access online | Click here to access online Availability: Items available for loan: BSTI [Call number: 664.024 ADV] (1).

7. Food safety assessment / John W. Finley, Susan F. Robinson, David J. Armstrong, editors

by American Chemical Society. Meeting (200th : 1990 : Washington, D.C.) | Robinson, Susan F | Finley, John W | Armstrong, David J | American Chemical Society. Division of Agricultural and Food Chemistry.

Call number: 363.1926 FOO Ref. Material type: book Book; Format: print Publisher: Washington, D.C. : American Chemical Society, c1992Online access: Click here to access online Availability: Items available for reference: [Call number: 363.1926 FOO Ref.] (1).

8. Industrialization of indigenous fermented foods / edited by Keith H. Steinkraus.

by Steinkraus, Keith H.

Call number: 664.024 IND 2nd ed. Ref. Edition: 2nd ed., rev. & expanded.Material type: book Book; Format: print Publisher: New York, N.Y. : Marcel Dekker , c 2004Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 IND 2nd ed. Ref.] (1).

9. Food, fermentation and micro-organisms / Charles W. Bamforth

by Bamforth, Charles W.

Call number: 664.024 BAM Ref. Material type: book Book; Format: print Publisher: Oxford : Blackwell, c2005Online access: Click here to access online Availability: Items available for reference: [Call number: 664.024 BAM Ref.] (1).