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

5.

Hui, Y.H and Evranuz, E.Ö. 2012. Handbook of Plant-Based Fermented Food and Beverage Technology. Second edition. Boca Raton: CRC Press.

Main Library Reference Collection

6.

Hutkins, R.W. 2006. Microbiology and Technology of Fermented Foods. Iowa: Blackwell Publishing Ltd.

Main Library General Collection

TP371.44 . H88 2006

7.

Nout, R.M.J., de Vos, W.M. & Zwietering, M.H. 2005. Food fermentation. Wageningen Academic Publisher, Wageningen.

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

10.

Tamang, J.P and Kailasapathy, K. 2010. Fermented Foods and Beverages of the World. Boca Raton: CRC Press

Main Library General Collection

TP371.44 . F468 2010