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01894nam a22003495i 4500 |
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000277704 |
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20210618154253.0 |
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cr nn 008mamaa |
| 008 |
151211s2015 gw | s |||| 0|eng d |
| 020 |
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|a 9783319231778
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| 024 |
7 |
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|a 10.1007/978-3-319-23177-8
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
0 |
|a Beneficial Microorganisms in Food and Nutraceuticals /
|c edited by Min-Tze Liong.
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| 250 |
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|a 1st ed. 2015.
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| 260 |
# |
# |
|a Cham :
|b Springer International Publishing :
|b Imprint: Springer,
|c 2015.
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| 300 |
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|a VIII, 290 p. 66 illus., 53 illus. in color. :
|b online resource.
|
| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Microbiology Monographs,
|v 27
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| 505 |
0 |
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|a From traditional knowledge to the innovative ideas in food bio-preservation by lactic acid bacteria -- Health properties of traditional fermented Mongolian foods -- Microencaspulation Technology and Probiotics -- Effect of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’ -- Leuconostoc as starter and probiotic -- Fermented soymilk as a neutraceutical -- Fermented fish products of Sudan -- Consumerism of probiotics in China -- Probiotics in Dairy -- Current trends and future perspectives on functional foods and nutraceuticals -- Is food the only factor that affects alteration of gut microbiota?- Food colorants from microorganisms.
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| 650 |
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0 |
|a Microbiology.
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| 650 |
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0 |
|a Nutrition .
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| 650 |
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0 |
|a Food—Biotechnology.
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| 650 |
1 |
4 |
|a Microbiology.
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| 650 |
2 |
4 |
|a Nutrition.
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| 650 |
2 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Applied Microbiology.
|
| 700 |
1 |
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|a Liong, Min-Tze.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 900 |
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|a Libro descargado a ALEPH en bloque (proveniente de proveedor)
|