Fermentation

1,110 books
Practical fermentation technologyB. McNeil
⏱ 6h 48m

Practical fermentation technology

B. McNeil

2008408 pp.
Fermentation processes engineering in the food industryCarlos Ricardo Soccol
⏱ 8h 30m

Fermentation processes engineering in the food industry

Carlos Ricardo Soccol

2013510 pp.
Advances in Fermented Foods and BeveragesW. Holzapfel
⏱ 9h 46m

Advances in Fermented Foods and Beverages

W. Holzapfel

2014586 pp.
The fermented manDerek Dellinger
⏱ 4h 45m

The fermented man

Derek Dellinger

2016285 pp.
Fermented beverage productionJohn R. Piggott
⏱ 7h 23m

Fermented beverage production

John R. Piggott

2003443 pp.
Fermentation essentialsSandi Lane
⏱ 40m

Fermentation essentials

Sandi Lane

201540 pp.
FermentationB. McNeil
⏱ 3h 53m

Fermentation

B. McNeil

1990233 pp.
Fermented Meat ProductsNevijo Zdolec
⏱ 9h 32m

Fermented Meat Products

Nevijo Zdolec

2016572 pp.
Micro-organisms and fermentationAlfred Jörgensen
⏱ 7h 47m

Micro-organisms and fermentation

Alfred Jörgensen

1893467 pp.
Entwicklung Von LaborfermentorenManfred Ringpfeil
⏱ 6h 10m

Entwicklung Von Laborfermentoren

Manfred Ringpfeil

1980370 pp.
Technologies for Converting Biomass to Useful EnergyErik Dahlquist
⏱ 8h 40m

Technologies for Converting Biomass to Useful Energy

Erik Dahlquist

2013520 pp.
Food, Fermentation, and Micro-OrganismsCharles W. Bamforth
⏱ 4h 24m

Food, Fermentation, and Micro-Organisms

Charles W. Bamforth

2007264 pp.
Microbiology of Fermented FoodBrian J. B. Wood

Microbiology of Fermented Food

Brian J. B. Wood

1985No page data
Principles and Applications of Fermentation TechnologyArindam Kuila
⏱ 8h 0m

Principles and Applications of Fermentation Technology

Arindam Kuila

2018480 pp.
Fermented Foods in Health and Disease PreventionJuana ías
⏱ 12h 42m

Fermented Foods in Health and Disease Prevention

Juana ías

2016762 pp.
Fed-Batch FermentationGarner G. Moulton
⏱ 3h 8m

Fed-Batch Fermentation

Garner G. Moulton

2014188 pp.
Microbial technologyHenry J. Peppler
⏱ 8h 32m

Microbial technology

Henry J. Peppler

1967512 pp.
Handbook of dough fermentationsKarel Kulp
⏱ 5h 28m

Handbook of dough fermentations

Karel Kulp

2003328 pp.
Bacterial Starter Cultures for FoodStanley E. Gilliland
⏱ 3h 33m

Bacterial Starter Cultures for Food

Stanley E. Gilliland

2017213 pp.
Weck small-batch preservingStephanie Thurow
⏱ 3h 41m

Weck small-batch preserving

Stephanie Thurow

2018221 pp.
← PreviousPage 3 of 56Next →