Art Fermentation

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] {Repost}

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World [Audiobook] by Sandor Ellix Katz
English | April 29, 2013 | ASIN: B00BPUXOCA, ISBN: 1452662029, 1452612021 | MP3@56 kbps | 20 hrs 16 mins | 488 MB
Narrator: Sean Crisden
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

Sandor Ellix Katz, Michael Pollan, "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World"
English | 2012 | ISBN: 160358286X | 498 pages | True EPUB | 27.6 MB

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods  eBooks & eLearning

Posted by Rare-1 at Dec. 19, 2016
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz, "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods"
ISBN: 1603586288 | 2016 | EPUB | 320 pages | 17 MB

Novel Food Fermentation Technologies  eBooks & eLearning

Posted by Underaglassmoon at Oct. 3, 2016
Novel Food Fermentation Technologies

Novel Food Fermentation Technologies
Springer | Food Science & Nutrition | November 2016 | ISBN-10: 3319424556 | 340 pages | pdf | 8.42 mb

Editors: Ojha, K. Shikha, Tiwari, Brijesh K. (Eds.)
Provides a comprehensive overview of innovations in food fermentation technologies
Studies the application of novel non-thermal technologies for fermented food products
Explores how the application of novel fermentation technologies increase shelf-life and nutritional attributes in foods
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (repost)

Sandor Ellix Katz, "The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World"
English | ISBN: 160358286X | 2012 | MOBI | 528 pages | 10 MB

Bien Cuit: The Art of Bread (Features an Exposed Spine)  eBooks & eLearning

Posted by Willson at Dec. 9, 2015
Bien Cuit: The Art of Bread (Features an Exposed Spine)

Zachary Golper, Peter Kaminsky, Thomas Schauer, "Bien Cuit: The Art of Bread (Features an Exposed Spine)"
English | 2015 | ISBN: 1941393411 | 336 pages | EPUB | 27.5 MB

Fermentation Processes Engineering in the Food Industry (repost)  eBooks & eLearning

Posted by interes at Oct. 20, 2015
Fermentation Processes Engineering in the Food Industry (repost)

Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering) by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
English | 2013 | ISBN: 1439887659 | 510 Pages | PDF | 14 MB

Yeast: The Practical Guide to Beer Fermentation (repost)  eBooks & eLearning

Posted by interes at Oct. 19, 2015
Yeast: The Practical Guide to Beer Fermentation (repost)

Yeast: The Practical Guide to Beer Fermentation by Chris White, Jamil Zainasheff
English | ISBN: 0937381969 | 2010 | EPUB | 300 pages | 7 MB
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses by David Asher and Sandor Ellix Katz
English | 2015 | ISBN: 1603585788 | 320 pages | EPUB + azw3 | 19 + 19,2 MB
The Figino or On the Purpose of Painting: Art Theory in the Late Renaissance by Ann Doyle-Anderson

The Figino or On the Purpose of Painting: Art Theory in the Late Renaissance by Ann Doyle-Anderson
English | Dec 29, 2001 | ISBN: 080208446X | 192 Pages | PDF | 9.2 MB