Classification of fermented foods: worldwide review of household fermentation techniques von Steinkraus, Keith H.

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Nutritional significance of fermented foods von Steinkraus, Keith H.

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Introduction: Food from Microbes von Steinkraus, Keith H.

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Characterization of the semi-purified membrane bound ATPases of Zygosaccharomyces rouxii adapted to 18% NaCl von Ayres, Rosalie, Steinkraus, Keith H., Olek, Alice, Farr, D.

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The potential of microbial cells as protein for man von Waslien, Carol I., Steinkraus, Keith H.

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Nutritive value and wholesomeness of fermented foods von Van Veen, Andre G, Steinkraus, Keith H

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Tropical Foods von Steinkraus, Keith H.

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Effect of dissolved oxygen, temperature, initial cell count, and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentations von Nagodawithana, T.W, Castellano, C, Steinkraus, K.H

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Lactic acid fermentation in the production of foods from vegetables, cereals and legumes von Steinkraus, K.H

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Separation of the oil and protein fractions in coconut (Cocos nucifera linn.) by fermentation von Puertollano, Carmen L, Banzon, Julian, Steinkraus, Keith H

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FACTORS INFLUENCING GERMINATION AND OUTGROWTH OF BACILLUS POPILLIAE SPORES I. Effect of Potassium Ions von SPLITTSTOESSER, D F, STEINKRAUS, K H

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Fermented foods, feeds, and beverages von Steinkraus, Keith H.

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Enzymic modification of the extractability of nitrogenous constituents from pea beans von Hang, Yong D, Wilkens, Walter F, Hill, Ada Sinz, Steinkraus, Keith H, Hackler, L. Ross

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Effect of Dissolved Oxygen, Temperature, Initial Cell Count, and Sugar Concentration on the Viability of Saccharomyces cerevisiae in Rapid Fermentations1 von Nagodawithana, Tilak W., Castellano, Carmine, Steinkraus, Keith H.

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Indigenous Fermented-Food Technologies for Small-Scale Industries von Steinkraus, Keith H.

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Tropical Foods Tropical Foods: Chemistry and Nutrition, Vol. 1 G. E. Inglett G. Charalambous von Steinkraus, Keith H.

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Fermented foods, feeds and beverages von Steinkraus, Keith H.

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WHP Guideline: Guideline for the production of soybean milk and soybean curd at the village level von Steinkraus, Keith H.

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PROCESS FOR PRODUCING DEFATTED AND DEBITTERED SOYBEAN MEAL von KEITH H STEINKRAUS

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Method for extending the viability of virulent Bacillus popilliae von STEINKRAUS, KEITH H

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