Fermentation effects on food properties/ (Record no. 177577)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01648nam a2200145Ia 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781439853344 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.00157246 |
| Item number | MEH/F |
| 245 #0 - TITLE STATEMENT | |
| Title | Fermentation effects on food properties/ |
| Statement of responsibility, etc. | Mehta,Bhavbhuti M. [ed.] |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st.ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Baca-raton: |
| Name of publisher, distributor, etc. | CRC press, |
| Date of publication, distribution, etc. | 2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 385 |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction; B. M. Mehta, R. Z. Iwanski, and A. Kamal-Eldin Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties;M. Imran, N. Desmasures, and J.-P. Vernoux The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods; J. Carballo Effect of Fermentation Reactions on Rheological Properties of Foods; R. Z. Iwanski, M. Wianecki, I. Dmytrow, and K. Kryza The Role of Fermentation Reactions in Changing the Color of Foods; E. Sendra, M. E. Sayas-Barbera, J. Fernandez-Lopez, and J. A. Perez-Alvarez The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism; A. Kamal-Eldin The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials; A. Savadogo Fortification Involving Products Derived from Fermentation Processes; P. Berry Ottaway and S. Jennings Fermented Cereal and Legume Products; A. Kamal-Eldin Fermented Vegetables Products; E. Malinowska-Panczyk Fermented Dairy Products; B. M. Mehta and M. Nogueira de Oliveira Fermented Seafood Products; N. H. Joshi and Z. Coppes Petricorena Fermented Meat Products; K. Lachowicz, J. Zochowska-Kujawska, and M. Sobczak Process Control in Food Fermentation; R. Tylingo Final Remarks; B. M. Mehta and A. Kamal-EldinIndex |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | General Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Date last checked out | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Central Library, Sikkim University | Central Library, Sikkim University | General Book Section | 29/08/2016 | 664.00157246 MEH/F | P32580 | 27/06/2022 | 27/04/2022 | General Books |