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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
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura topográfica Copia número Estado Notas Fecha de vencimiento Código de barras
Libro general Libro general Biblioteca Uniagraria General 664 / T34e (Navegar estantería(Abre debajo)) Ej. 1 Disponible 10 0100019277

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

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