http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Handbook of indigenous foods involving alkaline fermentation
Indigenous foods involving alkaline fermentation
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.
edited by Prabir K. Sarkar and M.J. Robert Nout.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
Includes bibliographical references and index.