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00000cam a2200000Mu 4500 |
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ocn923263925 |
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OCoLC |
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20241006213017.0 |
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m o d |
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cr |n||||||||| |
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151010s1991 dcu o 000 0 eng d |
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|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d LIP
|d OCLCO
|d OCLCF
|d XFH
|d ZCU
|d MERUC
|d OCLCQ
|d OCLCO
|d ICG
|d OCLCQ
|d DKC
|d AU@
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
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|a 9780309565752
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|a 0309565758
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|a 0309046858
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|a 9780309046855
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|a (OCoLC)923263925
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4 |
|a TP371.44.A67 1992eb
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|a HCDD
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1 |
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|a Trade, Panel on the Applications of Biotechnology to.
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1 |
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|a Applications of Biotechnology in Traditional Fermented Foods.
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| 260 |
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|a Washington :
|b National Academies Press,
|c 1991.
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| 300 |
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|a 1 online resource (207 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 588 |
0 |
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|a Print version record.
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|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""
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| 505 |
8 |
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|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""
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| 505 |
8 |
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|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""
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| 505 |
8 |
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|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""
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| 505 |
8 |
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|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""
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| 500 |
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|a ""10 Moroccan Traditional Fermented Dairy Products""
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| 546 |
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|a English.
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| 650 |
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|a Fermented foods.
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| 650 |
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7 |
|a Fermented foods
|2 fast
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| 776 |
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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
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=3376452
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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