Imagen de portada de Amazon
Imagen de Amazon.com

Engineering aspects of food biotechnology

Por: Colaborador(es): Estados Unidos Crc Press 2014Descripción: 463 páginasTipo de contenido:
  • texto
Tipo de medio:
  • no mediado
Tipo de soporte:
  • volumen
ISBN:
  • 978-1-4398-9545-0
Tema(s): Clasificación CDD:
  • 664 / T34e
Contenidos:
Biotechnology-derived enzymes for food applications, Cap.1 Development of probiotics and prebiotics, Cap.2 Production and food applications of microbial biopolymers, Cap.3 Advanced fermentation processes, Cap.4 Meet the stem cells: Productions of cultured meat from a stem cell biology perspective, Cap.5 Membrane filtration, Cap.6 Chromatography, Cap.7 Crystallization, Cap.8 Supercritical extraction, Cap.9 Innovative unit operations, Cap.10 Process analytical technology, Cap.11 Dairy, Cap.12 Recover and biotechnologycal production of high-value-added products from fruit and vegetable residues, Cap.13 Valorization and integral use of seafood by products, Cap.14 Coffe, Cap.15 Beer, Cap.16
Etiquetas de esta biblioteca: No hay etiquetas de esta biblioteca para este título. Ingresar para agregar etiquetas.
Valoración
    Valoración media: 0.0 (0 votos)

Biotechnology-derived enzymes for food applications, Cap.1 Development of probiotics and prebiotics, Cap.2 Production and food applications of microbial biopolymers, Cap.3 Advanced fermentation processes, Cap.4 Meet the stem cells: Productions of cultured meat from a stem cell biology perspective, Cap.5 Membrane filtration, Cap.6 Chromatography, Cap.7 Crystallization, Cap.8 Supercritical extraction, Cap.9 Innovative unit operations, Cap.10 Process analytical technology, Cap.11 Dairy, Cap.12 Recover and biotechnologycal production of high-value-added products from fruit and vegetable residues, Cap.13 Valorization and integral use of seafood by products, Cap.14 Coffe, Cap.15 Beer, Cap.16

Contaduría Pública

No hay comentarios en este titulo.

para colocar un comentario.