008 |
|
180331s2017 flua ob 001 0 eng d |
020 |
|
|a9781498763707|q(electronic bk.)
|
020 |
|
|a9781315153490|q(electronic bk. ;|qPDF)
|
020 |
|
|z9781498763691|q(hardback)
|
024 |
7
|
|a10.1201/9781315153490|2doi
|
040 |
|
|aFlBoTFG|beng|cFlBoTFG
|
041 |
0
|
|aeng
|
050 |
4
|
|aQR82.P78|bS464 2017
|
082 |
04
|
|a579.33
|
245 |
00
|
|aAcetic acid bacteria|h[electronic resource] :|bfundamentals and food applications /|ceditor, Ilkin Yucel Sengun.
|
250 |
|
|a1st ed.
|
260 |
|
|aBoca Raton, FL :|bCRC Press,|cc2017.
|
300 |
|
|a1 online resource (358 p.) :|bill.
|
490 |
1
|
|aFood biology series
|
504 |
|
|aIncludes bibliographical references and index.
|
520 |
2
|
|aThis book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.--Provided by publisher.
|
588 |
|
|aDescription based on print version record.
|
650 |
0
|
|aAcetobacter.
|
650 |
0
|
|aFood|xMicrobiology.
|
650 |
0
|
|aBioreactors.
|
700 |
1
|
|aSengun, Ilkin Yucel.
|
830 |
0
|
|aFood biology series.
|
856 |
40
|
|uhttps://www.taylorfrancis.com/books/9781315153490
|