Encyclopedia of food microbiology
factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the...
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| 格式: | 图书 |
|---|---|
| 语言: | Undetermined |
| 出版: |
San Diego, CA.
Academic Press
2000
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00959nam a2200193Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_97986 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664.001579 | ||
| 082 | |b E56/Vol.3 | ||
| 245 | 0 | |a Encyclopedia of food microbiology | |
| 245 | 0 | |c Edited by Richard K. Robinson | |
| 260 | |a San Diego, CA. | ||
| 260 | |b Academic Press | ||
| 260 | |c 2000 | ||
| 520 | |a factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies | ||
| 650 | |a Food | ||
| 650 | |x Microbiology | ||
| 904 | |i Minh | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||