Modernization of Traditional Food Processes and Products
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Published By Springer US

9781489976697, 9781489976710

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Karachay Ayran: From Domestic Technology to Industrial Production

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_6 ◽

2016 ◽

pp. 55-61

Author(s):

I. K. Kulikova ◽

S. E. Vinogradskaya ◽

O. I. Oleshkevich ◽

L. R. Alieva ◽

Anna McElhatton

Keyword(s):

Industrial Production ◽

Domestic Technology

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Thai Fish Sauce: A Traditional Fermented Sauce

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_11 ◽

2016 ◽

pp. 115-123

Author(s):

Wunwiboon Garnjanagoonchorn

Keyword(s):

Fish Sauce

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German Bread and Related Process Technology

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_7 ◽

2016 ◽

pp. 63-73

Author(s):

Karl Georg Busch

Keyword(s):

Process Technology ◽

Related Process

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Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_10 ◽

2016 ◽

pp. 103-113

Author(s):

John D. Brooks ◽

Michelle Lucke-Hutton ◽

Nick Roskruge

Keyword(s):

Fermented Food

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Use of Edible Coatings, a Novel Preservation Method for Nuts

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_9 ◽

2016 ◽

pp. 93-101

Author(s):

Lorena Atarés ◽

Amparo Chiralt ◽

Anna McElhatton

Keyword(s):

Edible Coatings ◽

Preservation Method

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“Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_2 ◽

2016 ◽

pp. 13-19

Author(s):

József Csanádi ◽

Zsuzsanna László ◽

Cecilia Hodúr

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Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_5 ◽

2016 ◽

pp. 45-53 ◽

Cited By ~ 1

Author(s):

Gudmundur Gudmundsson ◽

Kristberg Kristbergsson

Keyword(s):

Soft Cheese

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Tempe from Traditional to Modern Practices

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_13 ◽

2016 ◽

pp. 145-160 ◽

Cited By ~ 1

Author(s):

Hadi K. Purwadaria ◽

Dedi Fardiaz ◽

Leonardus Broto Sugeng Kardono ◽

Anna McElhatton

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Yunnan Fermented Bean Curds: Furu (Lufu)

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_12 ◽

2016 ◽

pp. 125-144 ◽

Cited By ~ 1

Author(s):

Qi Lin ◽

Sarote Sirisansaneeyakul ◽

Qiuping Wang ◽

Anna McElhatton

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Modernization of the Traditional Irish Cream Liqueur Production Process

Modernization of Traditional Food Processes and Products ◽

10.1007/978-1-4899-7671-0_4 ◽

2016 ◽

pp. 31-44

Author(s):

Peter C. Mitchell

Keyword(s):

Production Process

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Modernization of Traditional Food Processes and ProductsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer US

Karachay Ayran: From Domestic Technology to Industrial Production

Thai Fish Sauce: A Traditional Fermented Sauce

German Bread and Related Process Technology

Kaanga Wai: Development of a Modern Preservation Process for a Traditional Maori Fermented Food

Use of Edible Coatings, a Novel Preservation Method for Nuts

“Túró Rudi”: Everyone’s Favourite Milk Dessert in Hungary

Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese

Tempe from Traditional to Modern Practices

Yunnan Fermented Bean Curds: Furu (Lufu)

Modernization of the Traditional Irish Cream Liqueur Production Process

Modernization of Traditional Food Processes and Products
Latest Publications