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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| Autor principal: | |
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| Formato: | Livro |
| Idioma: | Undetermined |
| Publicado em: |
London
CRC
2013
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| Assuntos: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01072nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_232949 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 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 | ||