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Number of items: 10.

2016

Fermented foods. Part I: Biochemistry and biotechnology. Montet Didier (ed.), Ray Ramesh C. (ed.). 2016. Boca Raton : CRC Press, 413 p. (Food Biology Series) ISBN 978-1-4987-4079-1
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2015

Health benefits of nutraceuticals from novel fermented foods. Kumar Anal Anil, Chu-Ky Son, Sarter Samira. 2015. In : Health benefits of fermented foods and beverages. Tamang Jyoti Prakash. New York : CRC Press, pp. 567-590. ISBN 978-1-4665-8809-7
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2014

African fermented foods: historical roots and real benefits. El Sheikha Aly, Montet Didier. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, pp. 248-282. (Food Biology Series) ISBN 978-1-4822-2308-8
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Lactic acid fermentation of vegetables and fruits. Montet Didier, Ray Ramesh C., Zakhia-Rozis Nadine. 2014. In : Microorganisms and fermentation of traditional foods. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press, pp. 108-140. (Food Biology Series) ISBN 978-1-4822-2308-8
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2001

Dossier du mois. Spécial statistiques fruits et légumes transformés. CIRAD-FLHOR-ARF - FRA. 2001. Fruitrop (Ed. Française) (83) : pp. 2-23.

2000

Valorisation des racines et tubercules tropicaux pour l'alimentation humaine en Océanie : le cas du laplap au Vanuatu. Bourrieau Marion. 2000. Montpellier : ENSIA, 207 p. Mémoire MSc : Génie agro-alimentaire méditerranéen et tropical : Ecole nationale supérieure des industries agricoles et alimentaires

1994

Ateliers de transformation de fruits de petites capacités. Reynes Max. 1994. In : Regional workshop on fruit diversification. CIRAD-FLHOR. San José : IICA, pp. 98-105. (Regional Workshop on Tropical Fruit Crops IICA) Regional workshop on fruit diversification, Guadeloupe, 26 April 1993/28 April 1993.

1992

1991

This list was generated on Mon Apr 19 06:20:15 2021 CEST.