Handbook of indigenous fermented foods / edited by Keith H. Steinkraus.

Contributor(s):

Material type: Text

TextSeries: Food science and technology (Marcel Dekker, Inc.) ; 73.Publication details: New York : Marcel Dekker, 1996.Edition: 2nd ed., revDescription: xii, 776 p. : ill. ; 26 cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	College of Community Science Library	664 HAN (Browse shelf(Opens below))	Available		136
Books	College of Community Science Library	664 HAN (Browse shelf(Opens below))	Available		137

Previous								Next
Previous	664 FOO Food biochemistry and food processing /	664 FUN Functional foods and biotechnology /	664 HAN Handbook of indigenous fermented foods /	664 HAN Handbook of indigenous fermented foods /	664 HAN Handbook of hygiene control in the food industry /	664 HAN Handbook of food processing /	664 HYG Hygiene in food processing /	Next

Includes bibliographical references and index.

There are no comments on this title.

to post a comment.