Current Developments in Solid-state Fermentation /

Código QR

Current Developments in Solid-state Fermentation /

Detalles Bibliográficos
Autor Corporativo:	SpringerLink (Online service)
Otros Autores:	Pandey, Ashok. (Editor ), Soccol, Carlos Ricardo. (Editor ), Larroche, Christian. (Editor )
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:	1st ed. 2008.
Materias:	Food-Biotechnology. Chemistry. Microbiology. Food Science. Chemistry/Food Science, general.

Ejemplares similares

Compendium of the Microbiological Spoilage of Foods and Beverages /
Publicado: (2009)

Meat Biotechnology
Publicado: (2008)

Electrotechnologies for Extraction from Food Plants and Biomaterials /
Publicado: (2008)

Experiments in Unit Operations and Processing of Foods /
Publicado: (2008)

Food Engineering: Integrated Approaches /
Publicado: (2008)

Edible Films and Coatings for Food Applications /
Publicado: (2009)

Edible Oil Processing from a Patent Perspective /
por: Dijkstra, Albert J.
Publicado: (2013)

Predictive Modeling and Risk Assessment
Publicado: (2009)

The Sensory Evaluation of Dairy Products
Publicado: (2009)

Introduction to Agricultural Engineering A Problem Solving Approach /
por: Field, Harry L., et al.
Publicado: (1992)

Prebiotics and Probiotics Science and Technology
Publicado: (2009)

Food Materials Science : Principles and Practice /
Publicado: (2008)

Food Emulsifiers and Their Applications /
Publicado: (2008)

Medical Foods from Natural Sources
por: Kaur, Meera.
Publicado: (2009)

Mycotoxins in Foodstuffs
por: Weidenbörner, Martin.
Publicado: (2008)

Food Bites : The Science of the Foods We Eat /
por: Hartel, Richard W., et al.
Publicado: (2008)

Encapsulation Technologies for Active Food Ingredients and Food Processing /
Publicado: (2010)

Intellectual Property in the Food Technology Industry Protecting Your Innovation /
por: O'Donnell, Ryan W., et al.
Publicado: (2008)

Effective Risk Communication : A Message-Centered Approach /
por: Sellnow, Timothy L., et al.
Publicado: (2009)

Fungi and Food Spoilage /
por: Pitt, John I., et al.
Publicado: (2009)

Nondestructive Evaluation of Food Quality : Theory and Practice /
Publicado: (2010)

Safety of Meat and Processed Meat /
Publicado: (2009)

Ice Cream /
por: Goff, H Douglas., et al.
Publicado: (2013)

Listeria monocytogenes : Methods and Protocols /
Publicado: (2014)

Foodborne Bacterial Pathogens : Methods and Protocols /
Publicado: (2019)

Viruses in Foods /
Publicado: (2016)

Quality Handling and Evaluation
Publicado: (2004)

Food Microbiology Laboratory for the Food Science Student : A Practical Approach /
por: Shen, Cangliang., et al.
Publicado: (2017)

Handbook of Olive Oil : Analysis and Properties /
Publicado: (2013)

Laboratory Exercises for Sensory Evaluation /
por: Lawless, Harry T.
Publicado: (2013)

Class 1 Oxidoreductases IX : EC 1.6 - 1.8 /
Publicado: (2005)

Class 1 Oxidoreductases VII : EC 1.4 /
Publicado: (2005)

Molluscan Shellfish Safety /
Publicado: (2014)

Yeasts in Food and Beverages
Publicado: (2006)

Vinegars of the World
Publicado: (2009)

Microbial Control and Food Preservation Theory and Practice /
Publicado: (2017)

Procedures to Investigate Foodborne Illness /
por: International Association for Food Protection.
Publicado: (2011)

Predictive Microbiology in Foods /
por: Perez-Rodriguez, Fernando., et al.
Publicado: (2013)

Recent Developments in High Pressure Processing of Foods /
por: Rastogi, Navin K.
Publicado: (2013)

Mass Spectrometry in Food Safety : Methods and Protocols /
Publicado: (2011)