Microbiology and technology of fermented foods / by Robert W. Hutkins & Wiley Blackwell.
By: Hutkins, Robert W. ; Blackwell, Wiley [author].
Contributor(s): Blackwell, Wiley [author].
Material type:
TextPublisher: New Delhi: Wiley, 2014Description: 473p.: ill., charts, photographs; 21cm.ISBN: 9788126547975.Subject(s): Fermentation technologyDDC classification: 664.024
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Text Book
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Central Library Reading Room (Library Annex) | 664.024 HUT/M (Browse shelf) | Not For Loan (Restricted Access) | CTDS66 |
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| 664.02 MAT/E Environmentally friendly food processing / | 664.024 CHA/P Postharvest technology and food process engineering / | 664.024 GHO Profiling of nutrients and lactic acid bacteria in a rice-based fermented beverage / | 664.024 HUT/M Microbiology and technology of fermented foods / | 664.024 LEE/F Fundamentals of food biotechnology / | 664.024 TAM/F Fermented foods and beverages of the world / | 664.028 SRI/F Fruit and vegetable preservation : |
Project- Book(CTDS66)
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