Akanni gabriel (20 risultati)

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New.

Condizione: New.

Condizione: New.

Hardback. Condizione: New. Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation. …

Hardcover. Condizione: Brand New. 304 pages. 9.18x6.12x9.21 inches. In Stock.

Hardback. Condizione: New. Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation. …

Hardcover. Condizione: new. Hardcover. Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation. This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condizione: new. Hardcover. Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation. This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condizione: new. Hardcover. Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation. This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Dr. Gabriel Bidemi Akanni is an accomplished food scientist and microbiologist specialising in food microbiology, biotechnology and food safety. He earned his PhD in Food Science from the University of Pretoria, South Africa. His researc.…

Buch. Condizione: Neu. Microbiology of African Fermented Foods | Gabriel Akanni (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2026 | CRC Press | EAN 9781041111085 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.…

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation.…