|
|
|
|
| LEADER |
00000cam a2200000Mu 4500 |
| 001 |
b9730385 |
| 003 |
CoU |
| 005 |
20170929044300.2 |
| 006 |
m o d |
| 007 |
cr ||||||||||| |
| 008 |
151010s1991 dcu o 000 0 eng d |
| 020 |
|
|
|a 9780309565752
|
| 020 |
|
|
|a 0309565758
|
| 020 |
|
|
|a 0309046858
|
| 020 |
|
|
|a 9780309046855
|
| 035 |
|
|
|a (OCoLC)ebqac923263925
|
| 035 |
|
|
|a (OCoLC)923263925
|
| 037 |
|
|
|a ebqac3376452
|
| 040 |
|
|
|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d LIP
|d OCLCO
|d OCLCF
|d XFH
|d ZCU
|d MERUC
|d OCLCQ
|
| 049 |
|
|
|a GWRE
|
| 050 |
|
4 |
|a TP371.44.A67 1992eb
|
| 100 |
1 |
|
|a Trade, Panel on the Applications of Biotechnology to.
|
| 245 |
1 |
0 |
|a Applications of Biotechnology in Traditional Fermented Foods.
|
| 260 |
|
|
|a Washington :
|b National Academies Press,
|c 1991.
|
| 300 |
|
|
|a 1 online resource (207 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent.
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia.
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier.
|
| 505 |
0 |
|
|a ""APPLICATIONS OF BIOTECHNOLOGY TO TRADITIONAL FERMENTED FOODS""; ""Copyright""; ""Contents""; ""Preface""; ""I. RESEARCH PRIORITIES""; ""Research Priorities in Traditional Fermented Foods""; ""PRIORITIES""; ""IMPROVING THE KNOWLEDGE BASE""; ""IMPROVING THE TECHNOLOGY""; ""IMPROVING UTILIZATION""; ""DEVELOPING LOCAL CAPABILITIES""; ""II. OVERVIEW""; ""1 Upgrading Traditional Biotechnological Processes""; ""TRADITIONAL FOOD FERMENTATION""; ""DECENTRALIZED SMALL-SCALE PROCESSES""; ""BASIC PROCESSING OPERATIONS""; ""NUTRITIVE VALUE""
|
| 505 |
8 |
|
|a ""STABILIZATION OF NATURAL FERMENTATIONS BY INOCULUM ENRICHMENT""""MULTISTRAIN DEHYDRATED STARTER""; ""ENZYME PRODUCTION BY KOJI TECHNIQUE""; ""DRY MATTER BALANCE""; ""IMPLEMENTATION""; ""REFERENCES""; ""2 Genetic Improvement of Microbial Starter Cultures""; ""TRADITIONAL GENETIC IMPROVEMENT STRATEGIES""; ""Mutation and Selection""; ""Natural Gene Transfer Methods""; ""Transduction""; ""Conjugation""; ""Transformation""; ""Electroporation""; ""GENETIC ENGINEERING""; ""Prerequisites""; ""Metabolism And Biochemistry Of The Host""; ""Transformable Hosts""; ""Vector Systems""
|
| 505 |
8 |
|
|a ""Efficient Gene Transfer Systems""""Expression Systems""; ""Properties of Interest""; ""Limitations""; ""3 Sudan's Fermented Food Heritage""; ""FERMENTED FOODS""; ""Sorghum-Based Foods""; ""Dairy Products""; ""Fish Products""; ""Meat Products""; ""Vegetable Products""; ""Alcoholic Products""; ""FERMENTED FOODS AND SURVIVAL STRATEGIES""; ""BIOTECHNOLOGY AND FERMENTED FOODS""; ""REFERENCES""; ""4 Lesser-Known Fermented Plant Foods""; ""REGIONAL PERSPECTIVES""; ""PRODUCTS FROM CEREAL GRAINS""; ""Ahai""; ""Ting""; ""Maasa""; ""PRODUCTS FROM ROOT TUBERS""; ""Farinha Puba""; ""Kokonte""
|
| 505 |
8 |
|
|a ""Masato (masata)""""Chuno""; ""PRODUCTS FROM LEGUMES, PULSES, AND OTHER SEEDS""; ""PRODUCTS FROM FRUITS AND VEGETABLES""; ""COMMERCIALIZATION""; ""REFERENCES""; ""5 Lactic Acid Fermentations""; ""SAUERKRAUT""; ""KOREAN KIMCHI""; ""PICKLED VEGETABLES""; ""INDIAN IDLI AND DOSA""; ""PHILIPPINE PUTO""; ""SOURDOUGH BREADS AND RELATED FERMENTATIONS""; ""NIGERIAN OGI (KENYAN UJI)""; ""NIGERIAN GARI""; ""PHILIPPINE BALAO BALAO""; ""MEXICAN PULQUE""; ""EGYPTIAN KISHK, GREEK TRAHANAS, AND TURKISH-TARHANAS""; ""OTHER FOODS""; ""6 Mixed-Culture Fermentations""; ""ADVANTAGES""; ""DISADVANTAGES""
|
| 505 |
8 |
|
|a ""FUTURE""""REFERENCES""; ""III. MILK DERIVATIVES""; ""7 Fermented Milks�Past, Present, and Future""; ""CLASSIFICATIONS""; ""Traditional and Nontraditional""; ""Medium and Procedure""; ""Further Processing""; ""End Uses""; ""Microbial Actions""; ""RESEARCH""; ""REFERENCES""; ""8 Lactobacillus GG Fermented Whey and Human Health""; ""WHEY HYDROLYSIS PROCESS""; ""LACTOBACILLUS GG""; ""LACTOBACILLUS GG FERMENTED WHEY DRINK""; ""CONCLUSIONS""; ""REFERENCES""; ""9 The Microbiology of Ethiopian Ayib""; ""AYIB CHARACTERISTICS""; ""MODIFIED PROCESS""; ""REFERENCES""
|
| 500 |
|
|
|a ""10 Moroccan Traditional Fermented Dairy Products""
|
| 546 |
|
|
|a English.
|
| 588 |
0 |
|
|a Print version record.
|
| 650 |
|
0 |
|a Fermented foods.
|
| 650 |
|
7 |
|a Fermented foods.
|2 fast
|0 (OCoLC)fst00922990.
|
| 776 |
0 |
8 |
|i Print version:
|a Trade, Panel on the Applications of Biotechnology to.
|t Applications of Biotechnology in Traditional Fermented Foods.
|d Washington : National Academies Press, ©1991
|z 9780309046855.
|
| 856 |
4 |
0 |
|u http://ebookcentral.proquest.com/lib/ucb/detail.action?docID=3376452
|z Full Text (via ProQuest)
|
| 907 |
|
|
|a .b97303859
|b 07-02-19
|c 10-03-17
|
| 998 |
|
|
|a web
|b - -
|c f
|d b
|e z
|f eng
|g dcu
|h 0
|i 1
|
| 956 |
|
|
|a Ebook Central Academic Complete
|
| 956 |
|
|
|b Ebook Central Academic Complete
|
| 999 |
f |
f |
|i 5c3acffb-18bf-5642-99dd-dc9f1b4db4e0
|s eaffc4a0-230c-59a2-8810-6fc22f2a5ab4
|
| 952 |
f |
f |
|p Can circulate
|a University of Colorado Boulder
|b Online
|c Online
|d Online
|e TP371.44.A67 1992eb
|h Library of Congress classification
|i web
|n 1
|
