logo

EbookBell.com

Most ebook files are in PDF format, so you can easily read them using various software such as Foxit Reader or directly on the Google Chrome browser.
Some ebook files are released by publishers in other formats such as .awz, .mobi, .epub, .fb2, etc. You may need to install specific software to read these formats on mobile/PC, such as Calibre.

Please read the tutorial at this link:  https://ebookbell.com/faq 


We offer FREE conversion to the popular formats you request; however, this may take some time. Therefore, right after payment, please email us, and we will try to provide the service as quickly as possible.


For some exceptional file formats or broken links (if any), please refrain from opening any disputes. Instead, email us first, and we will try to assist within a maximum of 6 hours.

EbookBell Team

Microbial Cultures And Enzymes In Dairy Technology Hardcover Sebnem Ozturkoglu Budak

  • SKU: BELL-7176322
Microbial Cultures And Enzymes In Dairy Technology Hardcover Sebnem Ozturkoglu Budak
$ 31.00 $ 45.00 (-31%)

0.0

0 reviews

Microbial Cultures And Enzymes In Dairy Technology Hardcover Sebnem Ozturkoglu Budak instant download after payment.

Publisher: Medical Information Science Reference
File Extension: PDF
File size: 4.64 MB
Pages: 335
Author: Sebnem Ozturkoglu Budak
ISBN: 9781522553632, 1522553630
Language: English
Year: 2018
Edition: Hardcover

Product desciption

Microbial Cultures And Enzymes In Dairy Technology Hardcover Sebnem Ozturkoglu Budak by Sebnem Ozturkoglu Budak 9781522553632, 1522553630 instant download after payment.

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Related Products