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.

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Bibliografski detalji
Glavni autor: Bamforth, Charles W.
Format: Knjiga
Jezik:Undetermined
Izdano: London CRC 2013
Teme:
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
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082 |a 664.024 
082 |b F359 
100 |a Bamforth, Charles W. 
245 0 |a Fermentation processes engineering in the food industry 
245 0 |c edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche. 
260 |a London 
260 |b CRC 
260 |c 2013 
520 |a 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. 
526 |a Vi sinh vật thực phẩm nâng cao 
526 |b CS905 
650 |a Fermented foods.,Alchoholic beverages,Lên men thực phẩm,Thực phẩm vi trùng,Fermentation 
650 |x Microbiology 
904 |i Tuyến 
910 |a Tuyến 
980 |a Trung tâm Học liệu Trường Đại học Cần Thơ