Handbook of indigenous foods involving alkaline fermentation

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Bibliographic Details
Format: eBook
Language: English
Published: Boca Raton : Taylor & Francis, [2015]
Series: Fermented foods and beverages series.
Subjects:
Fermentation > Handbooks, manuals, etc.
Food > Microbiology > Handbooks, manuals, etc.
Food > Preservation > Handbooks, manuals, etc.
elektronické knihy
electronic books
ISBN: 9781466565302
Physical Description: 1 online zdroj : text file, PDF

Cover

Table of contents

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999 |c 75764  |d 75764 
020 |a 9781466565302  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |b eng  |c FlBoTFG  |e rda 
245 0 0 |a Handbook of indigenous foods involving alkaline fermentation /  |c edited by Prabir K. Sarkar and M.J. Robert Nout. 
246 3 0 |a Indigenous foods involving alkaline fermentation 
264 1 |a Boca Raton :  |b Taylor & Francis,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online zdroj :  |b text file, PDF 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Fermented foods and beverages series 
504 |a Includes bibliographical references and index. 
505 0 |a chapter 1. Introduction / Prabir K. Sarkar and M.J. Robert Nout -- chapter 2. Diversity of plant-based food products involving alkaline fermentation -- chapter 3. Diversity of animal-based food products involving alkaline fermentation -- chapter 4. Microorganisms predominating in alkaline-fermented foods -- chapter 5. Quality aspects of alkaline-fermented foods -- chapter 6. Safety aspects of alkaline-fermented foods / Ggot-Im Lee and Cherl-Ho Lee -- chapter 7. Challenges associated with technological aspects for modernization of alkaline-fermented foods -- chapter 8. Value-added products from alkaline-fermented foods or from microorganisms predominating therein -- chapter 9. Future of alkaline-fermented foods for traditional markets / M.J. Robert Nout and Prabir K. Sarkar -- chapter 10. Outlook / M.J. Robert Nout and Prabir K. Sarkar. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Fermentation  |v Handbooks, manuals, etc. 
650 0 |a Food  |x Microbiology  |v Handbooks, manuals, etc. 
650 0 |a Food  |x Preservation  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sarkar, Prabir K.  |q (Prabir Kumar),  |e editor of compilation. 
700 1 |a Nout, M. J. Robert,  |e editor of compilation. 
776 0 8 |i Print version:  |z 9781466565296 (hardback : alk. paper) 
830 0 |a Fermented foods and beverages series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b17195  |y Plný text 
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992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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