Dookeran mark (19 résultats)

Etat : New.

Paperback. Etat : New.

Paperback. Etat : New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New. In English.

Etat : New.

Etat : New. 2010. paperback. . . . . .

Etat : As New. Unread book in perfect condition.

Etat : New. 2010. paperback. . . . . . Books ship from the US and Ireland.

Etat : NEW.

Etat : New. 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.

Taschenbuch. Etat : Neu. Ginger Beer | Chemical, Microbiological, and Sensory characteristics of Ginger Beer Produced by Natural and Controlled Fermentation | Mark Dookeran | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2010 | VDM Verlag Dr. Müller | EAN 9783639248135 | Verantwortliche Person für die EU: OmniScriptum GmbH & Co. KG, Bahnhofstr. 28, 66111 Saarbrücken, info[at]akademikerverlag[dot]de | Anbieter: preigu.…

Paperback. Etat : New.

Etat : As New. Unread book in perfect condition.

PF. Etat : New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Paperback. Etat : Brand New. 124 pages. 8.90x5.90x0.40 inches. In Stock. This item is printed on demand.

Taschenbuch. Etat : 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. …