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Applications of Biotechnology in Traditional Fermented Foods Paperback - 1992
by National Research Council; Policy and Global Affairs; Office of International Affairs
Details
- Title Applications of Biotechnology in Traditional Fermented Foods
- Author National Research Council; Policy and Global Affairs; Office of International Affairs
- Binding Paperback
- Edition First Edition
- Pages 208
- Volumes 1
- Language ENG
- Publisher National Academies Press, Washington, D.C., U.S.A.
- Date March 1992
- ISBN 9780309046855 / 0309046858
- Library of Congress subjects Fermented foods
- Library of Congress Catalog Number 91068331
- Dewey Decimal Code 664.024
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Nap: Applications Of Biotechnology To Traditional Fermented Foods (pr Only)
by NAP
- Used
- very good
- Paperback
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- Used - Very Good
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- Paperback
- ISBN 13
- 9780309046855
- ISBN 10
- 0309046858
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GORING BY SEA, West Sussex, United Kingdom
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Paperback. Very Good.
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Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve
by Office of International Affairs National Research Council
- New
- Paperback
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- New
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- Paperback
- ISBN 13
- 9780309046855
- ISBN 10
- 0309046858
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- 1
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Exeter, Devon, United Kingdom
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$68.01$12.77 shipping to USA
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Natl Academy Pr, 1992. Paperback. New. 208 pages. 9.25x6.25x0.50 inches.
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Applications of Biotechnology in Traditional Fermented Foods
by Panel on the Applications of Biotechnology to Traditional Fermented Foods
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- ISBN 13
- 9780309046855
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- 0309046858
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Southport, Merseyside, United Kingdom
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$74.33$12.71 shipping to USA
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Paperback / softback. New. In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
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Applications of Biotechnology in Traditional Fermented Foods
by National Research Council; Policy and Global Affairs; Office of International Affairs
- Used
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- Used - Good
- Binding
- Paperback
- ISBN 13
- 9780309046855
- ISBN 10
- 0309046858
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National Academies Press, 1992. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Applications of Biotechnology in Traditional Fermented Foods
by National Research Council; Policy and Global Affairs; Office of International Affairs; Panel on the Applications of Biotechnology to Traditional Fermented Foods
- New
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- New
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- Paperback
- ISBN 13
- 9780309046855
- ISBN 10
- 0309046858
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San Diego, California, United States
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National Academies Press. Paperback. New. New. In shrink wrap. Looks like an interesting title!
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