01072nam a2200241Ia 4500 CTU_232949 210402s9999 xx 000 0 und d 664.024 F359 Bamforth, Charles W. Fermentation processes engineering in the food industry edited by Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche. London CRC 2013 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. Vi sinh vật thực phẩm nâng cao CS905 Fermented foods.,Alchoholic beverages,Lên men thực phẩm,Thực phẩm vi trùng,Fermentation Microbiology Tuyến Tuyến Trung tâm Học liệu Trường Đại học Cần Thơ