Fermented Food Products / Edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
Material type:
TextPublisher: Boca Raton ; London New York : CRC Press, [2020]Copyright date: ©2020Description: xviii, 411 pages : illustrations, forms ; 26 cmContent type: - text
- unmediated
- volume
- 9780367224226
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
|
UMK Kampus Jeli | UMK Kampus Jeli | FIAT | Kampus Jeli Open Shelf Level 1 | TP371.44 .F47 2020 (Browse shelf(Opens below)) | Available | 10369804 |
Browsing UMK Kampus Jeli shelves, Shelving location: Kampus Jeli Open Shelf Level 1, Collection: FIAT Close shelf browser (Hides shelf browser)
| TP371.4 .H36 2015 Handbook of natural antimicrobials for food safety and quality / | TP371.44 .F46 2012 Fermentation : effects on food properties / | TP371.44 .F46 2012 Fermentation : effects on food properties / | TP371.44 .F47 2020 Fermented Food Products / | TP371.44 .F66 2018 Food and beverage fermentation technology / | TP371.44 .H358 2012 Handbook of plant-based fermented food and beverage technology / | TP371.44 .H358 2012 Handbook of animal-based fermented food and beverage technology / |
Includes bibliographical references and index
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