धन उगाहना 15 सितंबर, 2024 – 1 अक्टूबर, 2024 धन उगाहने के अभियान के बारे में

Fermented Meats

Main
Biology and other natural sciences - Plants: Agriculture and Forestry
Fermented Meats

Fermented Meats

R. Lawrie (auth.), G. Campbell-Platt, P. E. Cook (eds.)

0 / 0

यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

श्रेणियाँ:

Biology and other natural sciences - Plants: Agriculture and Forestry

साल:

1995

संस्करण:

1

प्रकाशन:

Springer US

भाषा:

english

पृष्ठ:

242

ISBN 10:

1461521637

ISBN 13:

9781461521631

फ़ाइल:

PDF, 5.54 MB

IPFS:

,

english, 1995

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

Geoffrey Campbell-Platt; P E Cook — Fermented meats

Meredith Leigh — Pure Charcuterie: The Craft & Poetry of Curing Meat at Home

Stanley Marianski & Adam Marianski — The Art of Making Fermented Sausages

Stanley Marianski & Adam Marianski — The Art of Making Fermented Sausages

Herbert W. Ockerman — Fermented Meat Products_Production and Consumption

Haymon L. — Wendell Bacterial Fermentations, Sodium Acid Pyrophosphate and Glucono Delta Lactone in Cured Sausage Production

Niinivaara F. — Starter Cultures in the Processing of Meat by Fermentation and Dehydration

Jatupornpipat M., Keatikumjorn P. — The effect of kefir starter on Thai fermented sausage product

Stanley Marianski, Adam Marianski — Home Production of Quality Meats and Sausages

Gerhard Feiner — Salami. Practical Science and Processing Technology

Y. H. Hui (Editor); E. Özgül Evranuz (Editor) — Handbook of Fermented Food and Beverage Technology Two Volume Set

Francois Paul-Armand Vecchio — Charcutier. Salumiere. Wurstmeister. (charcuterie)

Fidel Toldrá — Handbook of Meat Processing

Fidel Toldrá — Handbook of Meat Processing

Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra — Handbook of Food and Beverage Fermentation Technology

Meredith Leigh — Pure Charcuterie: The Craft and Poetry of Curing Meats at Home

Fidel Toldrá, Wai-Kit Nip — Dry-Cured Meat Products

Stanley Marianski, Adam Mariański — The Art of Making Fermented Sausages

Stanley Marianski, Adam Marianski — Home Production of Quality Meats and Sausages

Stanley Marianski [Marianski, Stanley] — Home Production of Quality Meats and Sausages

Stanley Marianski, Adam Mariański — The Art of Making Fermented Sausages

Toldrá, Fidel(Editor);Hui, Y H;Astiasaran, Iciar;Sebranek, Joseph — Handbook of fermented meat and poultry

Fidel Toldr — Handbook of Fermented Meat and Poultry, 2nd Edition

Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia — Starter cultures in food production

A. M. Pearson, T. R. Dutson (eds.) — Advances in Meat Research: Meat and Poultry Microbiology

Y. H. Hui, E. Özgül Evranuz — Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Animal-Based Fermented Food and Beverage Technology

Bhavbhuti M Mehta; Afaf Kamal-Eldin; Robert Z Iwanski — Fermentation : effects on food properties

Nevijo Zdolec — Fermented meat products: health aspects

Hector Kent — Dry-Curing Pork

Hector Kent — Dry-Curing Pork : Make Your Own Salami, Pancetta, Coppa, Prosciutto, and More

Christian Hansen — Bactoferm Meat Manual vol. 1

K. Vijaya Ramesh — Food microbiology

Ionescu A. — at all. The effect of starter cultures on the physical and biochemical characteristics of dried sausages

सबसे उपयोगी शब्द