Bağış 15 Eylül 2024 – 1 Ekim 2024 Bağış toplama hakkında

Starter cultures in food production

Main
Biology and other natural sciences - Biotechnology
Starter cultures in food production

Starter cultures in food production

Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia

0 / 0

Bu kitabı ne kadar beğendiniz?

İndirilen dosyanın kalitesi nedir?

Kalitesini değerlendirmek için kitabı indirin

İndirilen dosyaların kalitesi nedir?

Kategoriler:

Biology and other natural sciences - Biotechnology

Yıl:

2016

Yayımcı:

John Wiley & Sons

Dil:

english

Sayfalar:

438

ISBN 10:

111893377X

ISBN 13:

9781118933770

Dosya:

PDF, 4.58 MB

IPFS:

,

english, 2016

Online Oku

'e dönüştürme devam ediyor

dosyasına dönüştürme başarısız oldu

İlginizi çekebilir

Richard K. Robinson — Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)

Charles M. A. P. Franz, Wilhelm H. Holzapfel (auth.), Effie Tsakalidou, Konstantinos Papadimitriou (eds.) — Stress Responses of Lactic Acid Bacteria

Ho R.J.Y., Gibaldi M. — Biotechnology and Biopharmaceuticals: Transforming Proteins and Genes into Drugs

Adnan Tamime — Fermented Milks

Fernanda Mozzi PhD, Rául R. Raya, Graciela M. Vignolo PhD — Biotechnology of Lactic Acid Bacteria: Novel Applications

Gilliland, Stanley E — Bacterial starter cultures for foods

Richard E Litz — Biotechnology of Fruit and Nut Crops

W H Holzapfel; Brian J B Wood — Lactic acid bacteria : biodiversity and taxonomy

Al-Khayri, Jameel M.; Jain, S.Mohan; Johnson, Dennis V — Date Palm Biotechnology Protocols Volume II : Germplasm Conservation and Molecular Breeding

Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright — Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

Sebnem Ozturkoglu Budak — Microbial Cultures and Enzymes in Dairy Technology

Heping Zhang, Yimin Cai (eds.) — Lactic Acid Bacteria: Fundamentals and Practice

Gabriel Vinderola & Arthur C. Ouwehand & Seppo Salminen & Atte von Wright — Lactic Acid Bacteria; Microbiological and Functional Aspects; Sixth Edition

Edited by Everlon Cid Rigobelo — Probiotics

Alexandru Grumezescu, Alina Maria Holban — Biotechnological Progress and Beverage Consumption

Bibek Ray — Fundamental Food Microbiology

A. Sankaranarayanan (Editor); N. Amaresan (Editor); D. Dhanasekaran (Editor) — Fermented Food Products

Kalidas Shetty (Editor); Dipayan Sarkar (Editor) — Functional Foods and Biotechnology-Biotransformation and Analysis of Functional Foods and Ingredients

Marco Garcia-Vaquero, João Miguel F. Rocha — Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Carlos Ricardo Soccol (Editor); Ashok Pandey (Editor); Christian Larroche (Editor) — Fermentation Processes Engineering in the Food Industry

Y. H. Hui (Editor); E. Özgül Evranuz (Editor) — Handbook of Fermented Food and Beverage Technology Two Volume Set

Deepak Kumar Verma (Editor); Ami R. Patel (Editor); Prem Prakash Srivastav (Editor); Balaram Mohapatra (Editor); Alaa Kareem Niamah (Editor) — Microbiology for Food and Health-Technological Developments and Advances

Robert W. Hutkins — Microbiology and Technology of Fermented Foods

Ouwehand, Arthur; Salminen, Seppo; Vinderola, Gabriel; Wright, Atte von — Lactic acid bacteria : microbiological and functional aspects

Y. H. Hui, Lisbeth Meunier-Goddik, Ase Slovejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, Fidel Toldra — Handbook of Food and Beverage Fermentation Technology

Bibek Ray — Fundamental Food Microbiology

David Kilcast; Persis Subramaniam — Food and beverage stability and shelf life

Deepak Kumar Verma & Ami R. Patel & Sudhanshu Billoria & Geetanjali Kaushik & Maninder Kaur — Microbial Biotechnology in Food Processing and Health Advances, Challenges, and Potential

Gabriel Vinderola & Arthur C. Ouwehand & Seppo Salminen & Atte von Wright — Lactic Acid Bacteria: Microbiological and Functional Aspects, 6th Edition

Parmjit Singh Panesar, Anil Kumar Anal — Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications

Hauke Smidt, Frans J. de Bruijn, Luca S. Cocolin, Michael Sauer, David N. Dowling, Linda Thomashow — Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture

Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary — Microbes in the Food Industry

Saharan, Baljeet Singh; Sharma, Deepansh — Microbial Cell Factories

Ramesh C. Ray, Didier Montet — FERMENTED FOODS II: technological interventions

Jyoti Prakash Tamang — Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

Jyoti Prakash Tamang, Kasipathy Kailasapathy — Fermented Foods and Beverages of the World.

edited by Y. H. Hui, E. Özgül Evranuz. — Handbook of plant-based fermented food and beverage technology

Carlos Ricardo Soccol; Ashok Pandey; Christian Larroche — Fermentation processes engineering in the food industry

Anil Kumar Puniya — Fermented Milk and Dairy Products

Ravishankar Rai V., Jamuna A. Bai — Beneficial Microbes in Fermented and Functional Foods

Ramesh C. Ray, Montet Didier — Microorganisms and Fermentation of Traditional Foods

Spiros Paramithiotis — Lactic acid fermentation of fruits and vegetables

Anahtar ifadeler