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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| Materialtyp: | Bok |
| Språk: | Undetermined |
| Publicerad: |
London
CRC
2013
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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