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Microbial Cultures and Enzymes in Dairy Technology
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Microbial Cultures and Enzymes in Dairy Technology
Explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is aimed at academics, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
335 pages
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 27. aprila 2018 |
| ISBN13 | 9781522553632 |
| Založniki | IGI Global |
| Strani | 335 |
| Dimenzije | 150 × 220 × 20 mm · 1,29 kg |
| Jezik | Angleščina |
| Urednik | Akal, H. Ceren |
| Urednik | Budak, ebnem Ozturkolu |
