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2012, 2nd ed., ISBN 9781439849040, xix, 801
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text... 
TECHNOLOGY & ENGINEERING / Food Science | Plant products | Plant proteins as food | Microbiology | Fermented foods | Beverages | Fermentation
Book
2005, ISBN 9789076998831, 217
Book
1983, ISBN 0824718488, Volume 9., ix, 671
Book
2006, 1st ed., Institute of Food Technologists series, ISBN 0813800188, xi, 473
Microbiology and Technology of Fermented Foods While many food science programs offer courses in the microbiology and processing of fermented foods, no... 
Fermented foods -- Textbooks | Microbiologie | Aliments fermentés | Fermented foods -- Microbiology -- Textbooks | Fermented foods | Institute of Food Technologists series | Microbiology | Textbooks
Book
2015, Food biology series, ISBN 1482223082, vii, 380
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic... 
TECHNOLOGY & ENGINEERING / Food Science | Biotechnology | Microbiology | Fermented foods | Fermentation | Food
Book
2008, 2nd ed., Functional foods and nutraceuticals series, ISBN 1420053264, xviii, 581
Book
2015, ISBN 1466588098, xiv, 624
Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It... 
Health Promotion | Functional foods | Fermented beverages | Nutritional Physiological Phenomena | physiology | Fermentation | Fermented foods | Health aspects | Medicine: General Issues | Nutrition | Nutraceuticals & Functional Foods | Processing
Book
1982, Economic microbiology, ISBN 9780125965576, Volume 7, xiii, 337
Book
2004, 3rd ed., ISBN 0203998251, 608
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food... 
Microbiology | Microbiologie | Aliments | Food
Book
1999, ISBN 9781566767361, 546
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles,... 
Diet -- Southeast Asia | Cookery -- Southest Asia | Gastronomie | Habitudes alimentaires | Diet -- Asia | Food habits-Asia | Gastronomy | Food habits
Book
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