The Oxford handbook of food fermentations / edited by Charles W. Bamforth, Robert E. Ward
Language: English Publication details: Oxford : Oxford University Press, 2014Description: 805 p. ; 25 cmISBN: 9780199742707Subject(s): Fermented foods | Food and other beveragesDDC classification: 664.024 BAM W| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Books
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Mysore University Main Library | Text Book Loan Section | 664.024 BAM W (Browse shelf (Opens below)) | Available | 482937 |
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| 664.001579 DOY B Food microbiology : fundamental and frontiers | 664.02 BHA Conventional and advanced food processing technologies / | 664.02 TRO Water activity and food | 664.024 BAM W The Oxford handbook of food fermentations / | 664.024 CHA Enzymes in food and beverage processing / | 664.024 McN A Microbial production of food ingredients enzymes and nutraceuticals | 664.024 SUN Food hygiene and sanitation : |
Includes index.
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