Lactic Acid Bacteria

Codi QR

Lactic Acid Bacteria

Guardat en:

Dades bibliogràfiques
Autor principal:	Chen, Wei
Format:	Llibre
Idioma:	English
Publicat:	Springer Singapore 2020
Matèries:	Life Sciences Food Microbiology Food Science Nutrition
Accés en línia:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/91330
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Ítems similars

Lactic Acid Bacteria
per: Chen, Wei
Publicat: (2020)

Lactic Acid in the Food Industry. 1st ed. 2017
per: Ameen, Sara M., et al.
Publicat: (2020)

How Fermented Foods Feed a Healthy Gut Microbiota
per: Azcarate-Peril, M. Andrea, et al.
Publicat: (2020)

Traditional Foods
per: Al-Khusaibi, Mohammed, et al.
Publicat: (2020)

The Chemistry of Frozen Vegetables. 1st ed. 2017
per: Steinka, Izabela, et al.
Publicat: (2020)

Impact of Food Processing on Anthocyanins. 1st ed. 2017
per: Sui, Xiaonan
Publicat: (2020)

Yeasts in the Production of Wine
per: Romano, Patrizia, et al.
Publicat: (2020)

Amino Acid Fermentation. 1st ed. 2017
per: Yokota, Atsushi, et al.
Publicat: (2020)

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
per: Pérez-Rodríguez, Fernando, et al.
Publicat: (2020)

Health and Safety Aspects of Food Processing Technologies
per: Malik, Abdul, et al.
Publicat: (2020)

Food Safety & Mycotoxins
per: Wu, Aibo
Publicat: (2020)

Microorganisms in Foods 7
per: Foods, International Commission on Microbiological Specifications for
Publicat: (2020)

Innovations in Technologies for Fermented Food and Beverage Industries
per: Panda, Sandeep Kumar, et al.
Publicat: (2020)

Foodborne Microbial Pathogens
per: Bhunia, Arun K.
Publicat: (2020)

The Cheeses of Italy: Science and Technology
per: Gobbetti, Marco, et al.
Publicat: (2020)

Bioactive Factors and Processing Technology for Cereal Foods
per: Wang, Jing, et al.
Publicat: (2020)

Applied Genomics of Foodborne Pathogens. 1st ed. 2017
per: Deng, Xiangyu, et al.
Publicat: (2020)

Food Safety in Poultry Meat Production
per: Venkitanarayanan, Kumar, et al.
Publicat: (2020)

Whisky Science
per: Miller, Gregory H.
Publicat: (2020)

The Grand Food Bargain
per: Walker, Kevin D.
Publicat: (2020)

Banana Ripening
per: Thompson, Anthony Keith, et al.
Publicat: (2020)

Foodborne Pathogens. 1st ed. 2017
per: Gurtler, Joshua B., et al.
Publicat: (2020)

Food Emulsifiers and Their Applications
per: Hasenhuettl, Gerard L., et al.
Publicat: (2020)

Food Fraud Prevention
per: Spink, John W.
Publicat: (2020)

Safety Assessment of Genetically Modified Foods. 1st ed. 2017
per: Huang, Kunlun
Publicat: (2020)

Shiga toxins. 1st ed. 2017
per: Silva, Christopher J., et al.
Publicat: (2020)

Reformulation as a Strategy for Developing Healthier Food Products
per: Raikos, Vassilios, et al.
Publicat: (2020)

Food Allergens. 1st ed. 2018
per: Fu, Tong-Jen, et al.
Publicat: (2020)

Nanoscience in Food and Agriculture 5. 1st ed. 2017
per: Ranjan, Shivendu, et al.
Publicat: (2020)

Nanoscience in Food and Agriculture 4. 1st ed. 2017
per: Ranjan, Shivendu, et al.
Publicat: (2020)

Modern Tools and Techniques to Understand Microbes. 1st ed. 2017
per: Varma, Ajit, et al.
Publicat: (2020)

Probiotics and Plant Health. 1st ed. 2017
per: Kumar, Vivek, et al.
Publicat: (2020)

Interdisciplinary Approaches to Food Digestion
per: Gouseti, Ourania, et al.
Publicat: (2020)

Effect of Emerging Processing Methods on the Food Quality
per: Roohinejad, Shahin, et al.
Publicat: (2020)

Mineral Containing Proteins . 1st ed. 2017
per: Zhao, Guanghua
Publicat: (2020)

Food Bioactives. 1st ed. 2017
per: Puri, Munish
Publicat: (2020)

Fundamentals of Cheese Science. 2nd ed. 2017
per: Fox, Patrick F., et al.
Publicat: (2020)

Chemical Profiles of Industrial Cow’s Milk Curds. 1st ed. 2017
per: Barone, Caterina, et al.
Publicat: (2020)

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses. 1st ed. 2018
per: Barone, Caterina, et al.
Publicat: (2020)

Toxins and Contaminants in Indian Food Products. 1st ed. 2017
per: Sharma, Ramesh Kumar, et al.
Publicat: (2020)