| Call Number (LC) | Title | Results |
|---|---|---|
| TP371.3 .C66 2015 | A complete course in canning and related processes / | 1 |
| TP371.3 .G43 2006eb | Sterilization of food in retort pouches | 1 |
| TP371.4 | Natural Food Preservatives | 1 |
| TP371.4 .F66 2025 | Food coatings and preservation technologies / | 1 |
| TP371.42 .A47 1982 | Alternatives to the current use of nitrite in foods : part 2 of a 2-part study by the Committee on Nitrite and Alternative Curing Agents in Food, Assembly of Life Sciences. | 1 |
| TP371.42 .J83 2023 | Essential oils as antimicrobial agents in food preservation / | 1 |
| TP371.44 |
Indigenous Fermented Foods of Southeast Asia / Fermented foods in health and disease prevention Lactic acid fermentation of fruits and vegetables / Fermented foods. Fermentation processes engineering in the food industry Indigenous fermented foods of South Asia / Handbook of fermented food and beverage technology two volume set / Handbook of fermented meat and poultry / Advances in smoking of foods : plenary lectures presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8-10 September 1976 : [organized by] International Union of Pure and Applied Chemistry (Applied Chemistry Division) in conjunction with International Union of Food Science and Technology and Polish Academy of Sciences / Indigenous fermented foods for the Tropics Fermentation and algal biotechnologies for the food, beverage and other bioproduct industries / Ethnic fermented foods and beverages of India science history and culture / Novel food fermentation technologies Handbook of plant-based fermented food and beverage technology / Frontiers and New Trends in the Science of Fermented Food and Beverages Trending topics on fermented foods / |
19 |
| TP371.44 .A383 2015eb | Advances in fermented foods and beverages : improving quality, technologies and health benefits / | 3 |
| TP371.44 .A47 2022 | African fermented food products - new trends / | 1 |
| TP371.44.A67 1992eb | Applications of Biotechnology in Traditional Fermented Foods. | 1 |
| TP371.44 .A7 1992 | Applications of biotechnology to traditional fermented foods : report / | 1 |
| TP371.44 .B36 2019 | Food, fermentation and micro-organisms / | 1 |
| TP371.44 .B38 1998 | Fermented fruits and vegetables : a global perspective / | 1 |
| TP371.44 .B56 2019 | Bioactive compounds in fermented foods : health aspects. | 1 |
| TP371.44 .F3757 2000 | Fermented grain legumes, seeds and nuts : a global perspective / | 1 |
| TP371.44 .F468 2010 | Fermented foods and beverages of the world | 1 |
| TP371.44 .F47 2017 | Fermented meat products : health aspects / | 1 |
| TP371.44 .F47 2020 | Fermented food products / | 2 |
| TP371.44 .F475 2016 | Fermented foods. | 1 |
| TP371.44 .F4775 2017eb | Fermented foods of Latin America : from traditional knowledge to innovative applications / | 1 |
