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Microbial enzyme technology in food applications / editors, Ramesh C. Ray, ICAR--Regional Centre of Central Tuber Crops Research Institute, Bhubaneswar, India and Cristina M. Rosell, Food Science Department, Institute of Agrochemistry and Food Technology, Avda Agustin Escardino Paterna, Valencia, Spain.

Contributor(s): Ray, Ramesh C [editor.] | Rosell, Cristina M [editor.].
Material type: materialTypeLabelBookSeries: Food biology series: Publisher: Boca Raton, FL : CRC Press, [2017]Copyright date: ©2017Description: xiii, 506 pages : illustrations (some color) ; [ca. 23-29] cm.Content type: text Media type: computer Carrier type: online resourceISBN: 9781498749848 (e-book : PDF); 9781498749831 (hardback).Call number: TP248.65.F66 M526 2017 Subject(s): Food -- Biotechnology | Food -- Microbiology | Food -- Preservation | Microbial enzymesGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access. Also available in print format.
Contents:
part 1. History -- part 2. Characterization, production and applications of microbial enzymes -- part 3. Microbial enzymes in food fermentation -- part 4. Advancement in microbial enzyme technology.
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ebook

"A science publishers book."

Includes bibliographical references and index.

part 1. History -- part 2. Characterization, production and applications of microbial enzymes -- part 3. Microbial enzymes in food fermentation -- part 4. Advancement in microbial enzyme technology.

Also available in print format.

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