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.

Đã lưu trong:
Sonraí Bibleagrafaíochta
Príomhúdar: Bamforth, Charles W.
Formáid: Leabhar
Teanga:Undetermined
Foilsithe: London CRC 2013
Ábhair:
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ