NB30804 FOOD PRODUCT DEVELOPMENT
No. |
Title |
Item Location |
Call Number |
|
1. |
Adam, M.R. & Nout, MJ.R. 2001. Fermentation and food safety. Gaithersburg: Aspen Pub. |
Main Library General Collection |
TP371.44 . F476 2001 |
|
2. |
Bamforth, C.W. 2005. Food, fermentation and microorganisms. London: Blackwell Publishing Ltd. |
Main Library General Collection |
QR151 . B355 2005 |
|
3. |
Campbell-Platt, G. 2001. Fermented foods of the world. Second edition. New York: CRC Press |
N/A |
N/A |
|
4. |
Farnworth, E.R. 2003. Handbook of fermented functional foods. Boca Raton: CRC Press. |
Main Library Reference Collection |
QP144 . F85H357 2003 |
|
5. |
Main Library Reference Collection |
TP371.44 . H36 2012 |
||
6. |
Hutkins, R.W. 2006. Microbiology and Technology of Fermented Foods. Iowa: Blackwell Publishing Ltd. |
Main Library General Collection |
TP371.44 . H88 2006 |
|
7. |
Main Library General Collection |
QR151 . F66 2005 |
||
8. |
Owens, J.D. 2012. Indigenous Fermented Foods of Southeast Asia. Boca Raton: CRC Press. |
N/A |
N/A |
|
9 | Owens, J.D. 2015. Indigenous Fermented Foods of Southeast Asia. Boca Raton: CRC Press. | Main Library General Collection | TP371.44 . I53 2015 | |
10. |
Main Library General Collection |
|