- Main
- Technique - Food Manufacturing
- Handbook of Food and Beverage...
Handbook of Food and Beverage Fermentation Technology
Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra你有多喜欢这本书?
下载文件的质量如何?
下载该书,以评价其质量
下载文件的质量如何?
This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
年:
2004
出版:
1
出版社:
Marcel Dekker
语言:
english
页:
906
ISBN 10:
0824747801
ISBN 13:
9780824747800
系列:
Food science and technology 134
文件:
PDF, 12.85 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2004
在1-5分钟内,文件将被发送到您的电子邮件。
该文件将通过电报信使发送给您。 您最多可能需要 1-5 分钟才能收到它。
注意:确保您已将您的帐户链接到 Z-Library Telegram 机器人。
该文件将发送到您的 Kindle 帐户。 您最多可能需要 1-5 分钟才能收到它。
请注意:您需要验证要发送到Kindle的每本书。检查您的邮箱中是否有来自亚马逊Kindle的验证电子邮件。
正在转换
转换为 失败