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Handbook of indigenous foods involving alkaline fermentation / edited by Prabir K. Sarkar, M. J. Robert Nout.

Contributor(s): Material type: TextTextSeries: Publication details: Boca Raton: CRC Press; 2015.Description: xxviii, 601 pages : illustrationsISBN:
  • 9781466565296 (hardcover : alk. paper)
Subject(s): DDC classification:
  • 664.001/579 SAR
Contents:
Diversity of foods involving alkaline fermentation -- Microorganisms predominating in alkaline fermented foods -- Quality aspects of alkaline fermented foods -- Safety aspects of alkaline fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- Challenges associated with technological aspects for modernization of alkaline fermented foods -- Value-added products from alkaline fermented foods or from microorganisms predominating therein -- Future of alkaline fermented foods for traditional markets / M. J. Robert Nout and Prabir K. Sarkar -- Outlook / M. J. Robert Nout and Prabir K. Sarkar.
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Holdings
Item type Current library Home library Call number Status Date due Barcode
Book Book Dept. of Bio-Technology General Stacks Dept. of Bio-Technology 664.001/579 SAR (Browse shelf(Opens below)) Available BTY2705

Includes bibliographical references and index.

Diversity of foods involving alkaline fermentation -- Microorganisms predominating in alkaline fermented foods -- Quality aspects of alkaline fermented foods -- Safety aspects of alkaline fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- Challenges associated with technological aspects for modernization of alkaline fermented foods -- Value-added products from alkaline fermented foods or from microorganisms predominating therein -- Future of alkaline fermented foods for traditional markets / M. J. Robert Nout and Prabir K. Sarkar -- Outlook / M. J. Robert Nout and Prabir K. Sarkar.

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