Laboratory manual on food fermentation / Eva Nebril-Flores.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 9789719617129
- TP 371.44 .F663 2014
Item type | Current library | Call number | Status | Date due | Barcode | |
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TP 371.44 .F663 2014 (Browse shelf(Opens below)) | Available | 3AEA2015001302 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TP 371.44 .F663 2014 (Browse shelf(Opens below)) | Available | 3AEA2015001303 | ||
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TP 371.44 .F663 2014 (Browse shelf(Opens below)) | Available | 3AEA2015001304 |
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TP 371.2 .F663 2014 Cook book for modern food processors and entrepreneurs | TP 371.2 .F663 2014 Cook book for modern food processors and entrepreneurs | TP 371.44 .F663 2014 Laboratory manual on food fermentation / | TP 371.44 .F663 2014 Laboratory manual on food fermentation / | TP 371.44 .F663 2014 Laboratory manual on food fermentation / | TP 371.44 .Sa55 2008 Philippine fermented foods : principles and technology / | TP 492 .Sa59 1989 Refrigiration and air conditioning. / |
This laboratory manual focuses on the techniques of food fermentation. It is divided into five chapters, namely: lactic acid fermentation, acetic acid fermentation, yeast fermentation, mold fermentation and mixed culture fermentation.
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