Fish Fermentation Technology

Fish Fermentation Technology
Author :
Publisher : United Nations University Press
Total Pages : 340
Release :
ISBN-10 : 8970530037
ISBN-13 : 9788970530031
Rating : 4/5 (031 Downloads)

Book Synopsis Fish Fermentation Technology by : Keith H. Steinkraus

Download or read book Fish Fermentation Technology written by Keith H. Steinkraus and published by United Nations University Press. This book was released on 1993 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Fish Fermentation Technology Related Books

Fish Fermentation Technology
Language: en
Pages: 340
Authors: Keith H. Steinkraus
Categories: Science
Type: BOOK - Published: 1993 - Publisher: United Nations University Press

GET EBOOK

Fish Fermentation
Language: en
Pages: 142
Authors: Debabrat Baishya
Categories: Technology & Engineering
Type: BOOK - Published: 2009-01-15 - Publisher: New India Publishing

GET EBOOK

Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnol
Applications of Biotechnology in Traditional Fermented Foods
Language: en
Pages: 208
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1992-02-01 - Publisher: National Academies Press

GET EBOOK

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Seafood Processing
Language: en
Pages: 516
Authors: Ioannis S. Boziaris
Categories: Technology & Engineering
Type: BOOK - Published: 2014-02-03 - Publisher: John Wiley & Sons

GET EBOOK

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are a
Starter Cultures in Food Production
Language: en
Pages: 406
Authors: Barbara Speranza
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-06 - Publisher: John Wiley & Sons

GET EBOOK

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. O