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Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por VDM Verlag Dr. M?ller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Libro
Paperback. Condición: New. Dispatched, from the UK, within 48 hours of ordering. This book is in Brand New condition.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Libro Impresión bajo demanda
PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Publicado por VDM Verlag, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro Impresión bajo demanda
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Publicado por VDM Verlag 2010-06, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: Chiron Media, Wallingford, Reino Unido
Libro
PF. Condición: New.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round. 124 pp. Englisch.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro Impresión bajo demanda
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Ginger beer is a very popular drink in Trinidad and Tobago. Persons of all ages have consumed this popular beverage in large quantities for generations, especially during the festive Christmas period. However, the absence of standards allows manufacturers to produce and market ginger ale as ginger beer. The commercial products usually have a strong (pungent) ginger taste, but lack the characteristic fermented flavour. The sensory characteristics, optical and chemical properties, and the microbial content of fermented ginger beer were evaluated. A traditional processing method, using the indigenous microflora present in the ingredients (natural fermentation), was compared to a controlled fermentation using an inoculum of the yeast Saccharomyces cerevisiae, in producing ginger beer. This book provides a foundation for food processors to produce a market-acceptable fermented ginger beer. Additionally, a scientific procedure was outlined for scientists, students and researchers in various disciplines to conduct similar product development work. Finally, it provides a suitable formulation for individuals wishing to prepare ginger beer during the Christmas season or even year round.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro Impresión bajo demanda
PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Dookeran MarkMark M. Dookeran: Ph.D candidate,Food Science and Technology. MSc. in Food Science and Technology, MSc. in Science and Management of Tropical Environments. University of the West Indies, Trinidad and Tobago.Ginger be.
Publicado por VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Paperback. Condición: Like New. Like New. book.