Product Type
Condition
Binding
Collectible Attributes
Free Shipping
Seller Location
Seller Rating
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
Book
Condition: New.
Published by VDM Verlag Dr. M?ller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: Reuseabook, Gloucester, GLOS, United Kingdom
Book
Paperback. Condition: New. Dispatched, from the UK, within 48 hours of ordering. This book is in Brand New condition.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
Book Print on Demand
PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Published by VDM Verlag, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Book Print on Demand
Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Published by VDM Verlag 2010-06, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: Chiron Media, Wallingford, United Kingdom
Book
PF. Condition: New.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Book Print on Demand
Taschenbuch. Condition: 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.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: AHA-BUCH GmbH, Einbeck, Germany
Book Print on Demand
Taschenbuch. Condition: 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.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Book Print on Demand
PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: moluna, Greven, Germany
Book Print on Demand
Kartoniert / Broschiert. Condition: 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.
Published by VDM Verlag Dr. Müller, 2010
ISBN 10: 3639248139ISBN 13: 9783639248135
Seller: Mispah books, Redhill, SURRE, United Kingdom
Book
Paperback. Condition: Like New. Like New. book.