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A Nation Fermented
Language: en
Pages: 240
Authors: Robert Shea Terrell
Categories: Bavaria (Germany)
Type: BOOK - Published: 2023-12-12 - Publisher: Oxford University Press

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How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard DS the Reinheitsgebo
A Nation Fermented
Language: en
Pages: 240
Authors: Robert Shea Terrell
Categories: History
Type: BOOK - Published: 2023-11-21 - Publisher: Oxford University Press

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How did beer become one of the central commodities associated with the German nation? How did a little-known provincial production standard – the Reinheitsgeb
Wild Fermentation
Language: en
Pages: 322
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing

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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
Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods
Language: en
Pages: 314
Authors:
Categories: Food
Type: BOOK - Published: 2004 - Publisher: Food & Agriculture Org.

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Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes i
History of Fermented Black Soybeans (165 B. C. To 2011)
Language: en
Pages: 398
Authors: William Shurtleff
Categories: Fermented soyfoods
Type: BOOK - Published: 2011 - Publisher: Soyinfo Center

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