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Starter Cultures in Food Production

Editat de Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
Notă GoodReads:
en Limba Engleză Carte Hardback – 03 Feb 2017
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish.
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Specificații

ISBN-13: 9781118933763
ISBN-10: 1118933761
Pagini: 440
Dimensiuni: 177 x 246 x 25 mm
Greutate: 0.99 kg
Editura: Wiley
Locul publicării: Chichester, United Kingdom

Public țintă

Bachelors and Masters degree students in Food Science and Technology, Biotechnology, Agricultural Science, and Gastronomic Science.
PhD students, post–doc researchers and senior researchers in Food Microbiology, as well as R&D researchers from the food industry.
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