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E-book Fermentation Processes Engineering in the Food Industry
Fermented foods have been produced for many centuries with the basic aim of increasing the storage stability of processed foods and modifying the organoleptic and textural properties of raw materials. Fermented foods are very popular even today as a substantial percentage of daily-consumed foods are fermented. Notable examples include dairy products, such as yogurt, cheese, buttermilk, and sour…
- Edisi
- -
- ISBN/ISSN
- 9781439887684
- Deskripsi Fisik
- 490 hlm
- Judul Seri
- -
- No. Panggil
- 663 SOC f
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah