31. Naturally fermented bread : how to use botanical starters cultivated from fruits, flowers, plants, and vegetables to bake wholesome loaves, buns, and pastries /: how to use botanical starters cultivated from fruits, flowers, plants, and vegetables to bake wholesome loaves, buns, and pastries. (2020) Authors: Barker, Paul Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
32. New advances on fermentation processes. (2020) Editors: Martinez-Espinosa, Rosa María Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
33. Novel Food Fermentation Technologies. (2016) Editors: Ojha, K. Shikha; Tiwari, Brijesh K Record Type: Book Extent: 1 online resource (IX, 340 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
34. Of cabbages & kimchi : a practical guide to the world of fermented food /: a practical guide to the world of fermented food. (2023) Authors: Read, James Record Type: Book Extent: 1 online resource (256 pages), illustrations (colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
35. Pao cai (salted fermented vegetables). Specification and test methods. (8th January 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
36. Post-fermentation and -distillation technology : stabilization, aging, and spoilage /: stabilization, aging, and spoilage. (2018) Editors: Bordiga, Matteo Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
37. Principles and applications of fermentation technology. (2018) Editors: Kuila, Arindam; Sharma, Vinay Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
38. Principles of fermentation technology. (1995) Other Names: Stanbury, Peter F; Whitaker, Allan; (College teacher), Hall, Stephen J Record Type: Book Extent: 1 online resource (xviii, 357 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
39. Process scale bioseparations for the biopharmaceutical industry. (2007) Other Names: Shukla, Abhinav A; Etzel, Mark Raymond; Gadam, Shishir Record Type: Book Extent: 1 online resource (575 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
40. Real food fermentation : preserving whole fresh food with live cultures in your home kitchen /: preserving whole fresh food with live cultures in your home kitchen. (2012) Other Names: Lewin, Alex Record Type: Book Extent: 1 online resource (176 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗