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Type: BOOK - Published: 2018-10-16 - Publisher: Artisan
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor
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Type: BOOK - Published: 2021-10-25 - Publisher: John Wiley & Sons
ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and
Language: en
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Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
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Pages: 128
Pages: 128
Type: BOOK - Published: 2020-10-15 - Publisher: Chelsea Green Publishing
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Type: BOOK - Published: 1994-11-15 - Publisher: CRC Press
Offers detailed studies of beer and its production as well as its commercial and economic aspects. All beverages worldwide which are beer-like in character and