Dairy Microbiology and Biochemistry: Recent Developments (BOK)

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This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.


Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2014 Forlag
ISBN 9781482235029 Antall sider 464
Dimensjoner 15,6cm x 23,5cm x 3cm Vekt 814 gram
Leverandør Bertram Trading Ltd Andre medvirkende Barbaros Ozer, Gulsun Akdemir-Evrendilek
Emner og form Food & beverage technology