1. Advances in fermentation technology
پدیدآورنده : Ashok pandey ...[et al.]&
کتابخانه: Central Library and Document Center of Shahid Madani University of Azarbayjan (East Azarbaijan)
موضوع : fermentation technology
رده :
TP
,
248
,.
F422
,
2008
2. Food, fermentation and micro-organisms /
پدیدآورنده : Charles W. Bamforth, David J. Cook.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fermentation.,Fermented foods.,Microorganisms.,Yeast.,Fermentation.,Fermented foods.,Microorganisms.,TECHNOLOGY & ENGINEERING-- Food Science.,Yeast.
رده :
TP371
.
44
.
B36
2019
3. Purification of fermentation products :
پدیدآورنده : Derek LeRoith, editor, Joseph Shiloach, editor, Timothy J. Leahy, editor.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Fermentation, Congresses.,Separation (Technology), Congresses.
رده :
TP156
.
F4
P87
1985
4. Purification of fermentation products : applications to large-scale processes
پدیدآورنده :
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Fermentation-- Congresses,، Separation )Technology(-- Congresses
رده :
TP
156
.
F4
.
P87
1985
5. Technological benefits and potential of incorporation of probiotic bacteria and inulin in soft cheese
پدیدآورنده : Jawad, Emad
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : probiotics ; prebiotics ; cheese ; shelf-life ; packaging ; fermentation ; dairy technology ; microbiology
