LEADER 01598nam 2200409Ia 450 001 996397329603316 005 20210104171942.0 035 $a(CKB)4940000000063360 035 $a(EEBO)2248534367 035 $a(OCoLC)ocm69648525e 035 $a(OCoLC)69648525 035 $a(EXLCZ)994940000000063360 100 $a20060530d1658 uy 0 101 0 $aeng 135 $aurbn||||a|bb| 200 14$aThe French gardiner$b[electronic resource] $einstructing how to cultivate all sorts of fruit-trees and herbs for the garden : together with directions to dry and conserve them in their natural /$ffirst written by R.D.C.D.W.B.D.N. ; and now transplanted into English by Phiocepos 210 $aLondon $cPrinted by J.C. for John Crooke at the ship in St. Pauls Church-Yard$d1658 215 $a[12], 294, [12] p., [4] leaves of plates $cill 300 $aEpistle dedicatory signed: J.E. 300 $aImperfect: pages tightly bound with some loss of print. 300 $aReproduction of original in: Cambridge University Library. 330 $aeebo-0021 606 $aGardens$zFrance$vEarly works to 1800 606 $aFruit-culture$zFrance$vEarly works to 1800 606 $aViticulture$zGreat Britain$vEarly works to 1800 615 0$aGardens 615 0$aFruit-culture 615 0$aViticulture 700 $aR. D. C. D. W. B. D. N$01014223 701 $aEvelyn$b John$f1655-1699.$01005770 701 $aPhilocepos$01014224 801 0$bUMI 801 1$bUMI 906 $aBOOK 912 $a996397329603316 996 $aThe French gardiner$92362319 997 $aUNISA LEADER 03969oam 2200733I 450 001 9910975141103321 005 20251117095359.0 010 $a0-429-10679-3 010 $a1-4398-7069-1 024 7 $a10.1201/b12055 035 $a(CKB)2550000000100982 035 $a(EBL)911993 035 $a(OCoLC)793193198 035 $a(SSID)ssj0000656310 035 $a(PQKBManifestationID)11408828 035 $a(PQKBTitleCode)TC0000656310 035 $a(PQKBWorkID)10632287 035 $a(PQKB)11234213 035 $a(OCoLC)797821314 035 $a(MiAaPQ)EBC911993 035 $a(Au-PeEL)EBL911993 035 $a(CaPaEBR)ebr10558347 035 $a(CaONFJC)MIL544786 035 $a(OCoLC)1261027936 035 $a(FINmELB)ELB143938 035 $a(EXLCZ)992550000000100982 100 $a20180331d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of plant-based fermented food and beverage technology /$fedited by Y.H. Hui ; administrative associate editor, E. Ozgul Evranuz ; associate editors, Francisco Noe Arroyo-Lopez. [et al.] 205 $a2nd ed. 210 $aBoca Raton, Fla. $cCRC Press$d2012 210 1$aBoca Raton, Fla. :$cCRC Press,$d2012. 215 $a1 online resource (813 p.) 300 $aRev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui. [et al.]. 2004. 300 $aHandbook of food and beverage fermentation technology is the first edition of Handbook of plant-based fermented food and beverage technology and Handbook of animal-based fermented food and beverage technology. 311 08$a1-4398-4904-8 327 $apt. 1. Introduction -- pt. 2. Soy products -- pt. 3. Fruits and fruit products -- pt. 4. Vegetables and vegetable products -- pt. 5. Cereals and cereal prodcuts -- pt. 6. Specialty products -- pt. 7. Fermentation and food ingredients. 330 $aThis second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma--$cProvided by publisher. 606 $aFermented foods$vHandbooks, manuals, etc 606 $aBeverages$xMicrobiology$vHandbooks, manuals, etc 606 $aFermentation$vHandbooks, manuals, etc 606 $aPlant proteins as food$vHandbooks, manuals, etc 606 $aPlant products$vHandbooks, manuals, etc 615 0$aFermented foods 615 0$aBeverages$xMicrobiology 615 0$aFermentation 615 0$aPlant proteins as food 615 0$aPlant products 676 $a664/.024 686 $aTEC012000$2bisacsh 701 $aHui$b Y. H$g(Yiu H.)$0858835 701 $aEvranuz$b E. Ozgul$01875823 701 $aArroyo-Lopez$b Francisco Noe$01875824 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910975141103321 996 $aHandbook of plant-based fermented food and beverage technology$94487095 997 $aUNINA