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Microbes In The Food Industry Navnidhi Chhikara Anil Panghal

Name: Microbes In The Food Industry Navnidhi Chhikara Anil Panghal
SKU: BELL-49580168
Price: 31.00 USD
Availability: InStock
Rating: 4.1 (90 reviews)

SKU: BELL-49580168

$ 31.00 ~~$ 45.00~~ (-31%)

4.1

90 reviews

Microbes In The Food Industry Navnidhi Chhikara Anil Panghal instant download after payment.

Publisher: Wiley-Scrivener

File Extension: PDF

File size: 39.97 MB

Pages: 350

Author: Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary

ISBN: 9781119775584, 1119775582

Language: English

Year: 2023

Product desciption

Microbes In The Food Industry Navnidhi Chhikara Anil Panghal by Navnidhi Chhikara, Anil Panghal, Gaurav Chaudhary 9781119775584, 1119775582 instant download after payment.

MICROBESMICROBES in the Food Industry This newest volume in the groundbreaking new series, “Bioprocessing in Food Science,” focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and other industry professionals.
Microbes in the Food Industry, the latest volume in the series, “Bioprocessing in Food Science,” is focused on different aspects in food microbiology, food science and related subjects for individuals in the food industry, researchers, academics, and students. Microbes are key components of the food processing industry, and this book concentrates on topics that incorporate ideas and applications from various fields to address concerns relating to food safety, quality, and sensory attributes. Researchers around the globe will be able to use this information as a guide in establishing the direction of future research on food processing considering various aspects related to microbes.
The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of microbiology and their relation to the food industry. Written in an easy-to-understand style, the chapters gathered here are of interest to people in the industry with a great deal of experience and knowledge but also for students and newly hired professionals in the food industry. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.