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Fermented foods—artisan household technology to biotechnology era

El Sheikha Aly, Montet Didier. 2016. Fermented foods—artisan household technology to biotechnology era. In : Fermented foods. Part I: biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh Chandra (ed.). Boca Raton : CRC Press, pp. 1-15. (Food Biology Series) ISBN 978-1-4987-4079-1

Book chapter
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Fermented Foods_ Artisan ch 1.pdf

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Editeur : https://www.crcpress.com/Fermented-Foods-Part-I-Biochemistry-and-Biotechnology/Montet-Ray/p/book/9781498740791

Mots-clés Agrovoc : Aliment fermenté, Technologie traditionnelle, Technologie alimentaire, Culture starter, Probiotique, Organisme génétiquement modifié, Histoire, Encapsulation, Immobilisation, Cellule, Bacteria, Biologie moléculaire

Mots-clés libres : Fermented foods, Artisan technology

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition
B50 - History

Axe stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • El Sheikha Aly, Minufiya University (EGY)
  • Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Autres liens de la publication

Source : Cirad-Agritrop (https://agritrop.cirad.fr/579131/)

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