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Fermentation in Food and Beverage
and General Fermentation Technology

TITLE/AUTHOR PRICE
Biodiversity and Ecophysiology of Yeasts—The Yeast Handbook (Rosa) 398.00
Citric Acid Biotechnology (Kristiansen, Mattey, and Linden) 138.95
Diacetyl in Fermented Foods and Beverages (Inoue) 89.00
Fermentation and Food Safety (Adams and Nout) 184.00
Fermentation Processes Engineering in the Food Industry (Soccol) 168.95
Fermented Beverage Production (Lea) 224.00
Fermented Foods and Beverages of the World (Tamang) 158.95
Food Fermentation (Nout, de Vos, Zwietering) 69.95
Food, Fermentation and Micro-organisms (Bamforth) 208.95
Fungal Biotechnology in Agricultural, Food, and Environmental Applications (Arora) 228.95
Handbook of Dough Fermentations (Kulp) 238.95
Handbook of Fermented Functional Foods (Farnworth) 168.95
Handbook of Food and Beverage Fermentation Technology (Hui) 278.95
Handbook of Plant-Based Fermented Food and Beverage Technology, 2nd edition (Hui) 198.95
Industrialization of Indigenous Fermented Foods, 2nd edition (Steinkraus) 238.95
Malts and Malting (Briggs) 148.00
Metabolism and Molecular Physiology of Saccharomyces Cerevisiae, 2nd edition (Dickinson and Schweizer) 168.95
Microbiology and Technology of Fermented Foods (Hutkins) 208.95
Microbiology of Fermented Foods • 2-volume set, 2nd edition (Wood) 398.00
Molecular and Cell Biology of Yeasts (Walton) 298.00
Practical Fermentation Technology (McNeil) 189.00
Yeast: Molecular and Cell Biology (Feldman) 128.95
Yeasts in Food: Beneficial and Detrimental Aspects (Boekhout and Robert) 288.95
Yeasts in Food and Beverages—The Yeast Handbook (Querol) 408.00
Prices subject to change - Prices are in U.S. Dollars

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