Fermentation processes engineering in the food industry
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Format: | Knjiga |
| Jezik: | Undetermined |
| Izdano: |
London
CRC
2013
|
| Teme: | |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|