Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology)

Valutazione media 3,67
( su 3 valutazioni fornite da Goodreads )
 
9780824747848: Industrialization of Indigenous Fermented Foods, Revised and Expanded (Food Science and Technology)

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world.

Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe.
About the Author
Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Review:

"The authors describe, summarize, and assess the scientific research available for each food and make conclusions as to whether or not health benefit claims are valid. Given the attention that is being paid today to the study of 'food as medicine, ' this book would be an indispensable addition to the collections of food and nutrition professionals and researchers in industry, government, and universities." - Journal of Agricultural & Food Information ." . .this Second Edition, which has been considerably updated through the Herculean efforts of Professor Steinkraus, will. . .catalyze research in the area of fermented foods, contribute to the solution of the problem of world hunger, and document the sociocultural value of such foods in the promotion of human understanding and scientific cooperation." ---Edgar J. DaSilva, Chief, Life Sciences Section, UNESCO, Paris, France

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Editore: CRC Press (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 2
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro CRC Press, 2004. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria P110824747844

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 175,35
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 1,67
In U.S.A.
Destinazione, tempi e costi

2.

Editore: Taylor & Francis Group
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Quantità: 2
Print on Demand
Da
Majestic Books
(London, ,, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor & Francis Group. Condizione libro: New. pp. xix + 796 This item is printed on demand. Codice libro della libreria 7627029

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 214,32
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 6,25
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

Editore: Taylor Francis Inc, United States (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor Francis Inc, United States, 2004. Hardback. Condizione libro: New. 2nd Revised and Expanded ed. Language: English . Brand New Book. Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science. Codice libro della libreria AA69780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 225,78
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

Editore: Taylor Francis Inc, United States (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor Francis Inc, United States, 2004. Hardback. Condizione libro: New. 2nd Revised and Expanded ed. Language: English . Brand New Book. Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science. Codice libro della libreria AA69780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 227,64
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

5.

Steinkraus, Steinkraus
Editore: CRC Press (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Quantità: 2
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro CRC Press, 2004. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FT-9780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 218,35
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,23
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Keith Steinkraus (editor)
Editore: Taylor and Francis 2004-03-26, New York, N.Y. :|London (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
Blackwell's
(Oxford, OX, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor and Francis 2004-03-26, New York, N.Y. :|London, 2004. hardback. Condizione libro: New. Codice libro della libreria 9780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 241,65
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 6,82
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

Keith Steinkraus
Editore: Taylor & Francis Inc
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
THE SAINT BOOKSTORE
(Southport, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor & Francis Inc. Hardback. Condizione libro: new. BRAND NEW, Industrialization of Indigenous Fermented Foods (Revised and Expanded ed), Keith Steinkraus, Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science. Codice libro della libreria B9780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 248,92
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 7,90
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

Steinkraus, Keith
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Quantità: 7
Da
Paperbackshop-US
(Wood Dale, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro 2004. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria VT-9780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 265,68
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,34
In U.S.A.
Destinazione, tempi e costi

9.

Keith Steinkraus (Editor)
Editore: CRC Press (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
Ergodebooks
(RICHMOND, TX, U.S.A.)
Valutazione libreria
[?]

Descrizione libro CRC Press, 2004. Hardcover. Condizione libro: New. 2. Codice libro della libreria DADAX0824747844

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 269,53
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 7,53
In U.S.A.
Destinazione, tempi e costi

10.

Editore: Taylor Francis Inc, United States (2004)
ISBN 10: 0824747844 ISBN 13: 9780824747848
Nuovi Rilegato Quantità: 1
Da
Book Depository hard to find
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Taylor Francis Inc, United States, 2004. Hardback. Condizione libro: New. 2nd Revised and Expanded ed. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science. Codice libro della libreria BTE9780824747848

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 299,10
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro