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fermented foods
Utvikling av havregrøt fermentert med probiotiske bakterier = : Development of oat porridge fermented with probiotic bacteria
av Line R.G. Storhaug
Bok Bokmål 1999 · Vis mer
Overlevelse av Escherichia coli i spekepølseprosessen under lagring og varmebehandling = : Survival of Escherichia coli in dry-cured sausages during storage and heating conditions
Hasida Bukvic
Bok Bokmål 2008 · Vis mer
Produksjon av spekepølse med elgkjøtt som ingrediens : en mattrygghetsvurdering av viltkjeden = Production of dry fermented sausage with meat from moose (Alces alces) as an ingredient : a food safety assessment of the game chain
Ole Anders Moskaug
Bok Bokmål 2008 · Vis mer
Bioaktivt inhiberande og antimikrobielle eigenskaper hjå rakfisk = : Bioactive inhibiting and antimicrobial activity in fermented trout
Jorunn Elise Veflen
Bok Nynorsk 2006 · Vis mer
Bruk av gass-sensor array teknikk for bestemmelse av mikrobiologisk og sensorisk kvalitet i gravlaks = : The use of gas-sensor array technology for determining microbiological and sensory quality of 'gravad' salmon
av Camilla Aarnes Nilsen
Bok Bokmål 2001 · Vis mer
Konservering av sjøplanter til humant konsum : forsøk om melkesyrefermentering av sukkertare (Laminaria saccharina)
Gillain, Yves Abel
Bok Bokmål 1989 · Vis mer
Fermented Foods: Sources, Consumption and Health Benefits

Bok Engelsk · Vis mer
Fermented foods of the world : a dictionary and guide
Geoffrey Campbell-Platt
Bok Engelsk 1987 · Vis mer
Microbiology of fermented foods. 1. Volume 1

Bok Engelsk 1998 · Vis mer
Microbiology of fermented foods. 2. Volume 2

Bok Engelsk 1998 · Vis mer
The cultured cook : delicious fermented foods with probiotics to knock out inflammation, boost gut health, lose weight, and extend your life /
Michelle Schoffro Cook, PhD, DNM.
Bok Engelsk 2017 · Vis mer
Handbook of indigenous fermented foods
editor-in-chief, Keith H. Steinkraus, ass...
Bok Engelsk 1983 · Vis mer
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Microbiology and technology of fermented foods
Robert W. Hutkins.
Bok Engelsk 2006 · Vis mer
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Handbook of fermented functional foods
edited by Edward R. Farnworth
Bok Engelsk 2003 · Vis mer
Microbiology of food fermentations
by Carl S. Pederson
Bok Engelsk 1971 · Vis mer
Factors affecting the quality of a novel fermented smoked and dried omega-3-rich fish product
Berit Nordvi = Faktorer som påvirker kval...
Bok Engelsk 2008 · Vis mer
Bacterial starter cultures for foods
editor: Stanley E. Gilliland
Bok Engelsk 1985 · Vis mer
The occurrence and diversity of yeasts in Zimbabwean traditional fermented milk and their potential use as starter cultures
Tendekayi Henry Gadaga
Bok Engelsk 2000 · Les boka på nett · Vis mer
Wild fermentation : the flavor, nutrition, and craft of live-culture foods
Sandor Ellix Katz
Bok Engelsk 2016 · Vis mer
International Symposium on Quality of Fresh and Fermented Vegetables
International Symposium on Quality of Fresh and FermentedVegetables
Bok Engelsk 1999 · Vis mer
Applications of biotechnology to traditional fermented foods : report of an Ad Hoc Panel of the Board on Science and Technology for International Development
Office of International Affairs, National...
Bok Engelsk 1992 · Vis mer
Bioactive peptides in fish
Raymond Sørensen = Bioaktive peptider i f...
Bok Engelsk 2006 · Vis mer
Kimchi och kombucha : den nya vetenskapen om hur tarmbakterierna stärker din hjärna
Soki Choi
Bok Svensk 2018 · Vis mer
Studies on bacteriophages infecting lactic acid bacteria of industrial food fermentations = : Studier av bakteriofager som infiserer melkesyrebakterier i industriell næringsmiddelfermentering
Hans Petter Kleppen
Bok Engelsk 2012 · Vis mer
Primary metabolism in Lactobacillus : a study of control and regulation of acid production
Ida Rud = Primærmetabolismen i Lactobacil...
Bok Engelsk 2008 · Vis mer
Microbiology, fermentation and shelf-life extension of togwa, a Tanzanian indigenous food
Jovin Kamugisha Mugula
Bok Engelsk 2001 · Vis mer
The nutritional value of togwa with different types of ingredients and some implications for their use as a weaning food
Bernadette Kokushubila Ndabikunze
Bok Engelsk 2001 · Vis mer
A molecular and a practical approach to biotechnology of lactobacilli : with special reference to vegetable fermentations and new product development
by Thea Wenche Aukrust
Bok Engelsk 1993 · Les boka på nett · Vis mer
Mastering fermentation : recipes for making and cooking with fermented foods /
Karlin, Mary.
Bok Engelsk 2013 · Vis mer
Probiotic properties of lactic acid bacteria isolated from amasi, a spontaneously fermented milk product from Swaziland
Birte Enstad and Ingrid Evensen
Bok Engelsk 2009 · Vis mer