Fermentation processes engineering in the food industry

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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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Dades bibliogràfiques
Autor principal:	Bamforth, Charles W.
Format:	Llibre
Idioma:	Undetermined
Publicat:	London CRC 2013
Matèries:	Fermented foods.,Alchoholic beverages,Lên men thực phẩm,Thực phẩm vi trùng,Fermentation Microbiology
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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