Microbial enzyme technology in food applications

Microbial enzyme technology in food applications

by Ray, Ramesh C. Rosell, Cristina M

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Title Statements

  • Full title :Microbial enzyme technology in food applications / editors Ramesh C. Ray, ICAR--Regional Centre of Central Tuber Crops Research Institute, Bhubaneswar, India, and Cristina M. Rosell, Food Science Department, Institute of Agrochemistry and Food Technology, Avda Agustin Escardino Paterna, Valencia, Spain.

Edition Statements

  • Publication Date:©2017

Publication Statements

Notes

"A science publishers book."

The Physical Object

  • Description:xiii, 506 pages : : illustrations ; : 24 cm.

Edition Identifiers

  • ISBN:9781498749831, 1498749836
  • oclc:ocn953886525
  • LC Classification:TP248.65.F66
  • Dewey Decimal:664/.024

Table of Contents

Part 1. History -- part 2. Characterization, production and applications of microbial enzymes -- part 3. Microbial enzymes in food fermentation -- part 4. Advancement in microbial enzyme technology.

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Subjects

Aliments -- Biotechnologie Aliments -- Conservation Enzymes microbiennes Food -- Biotechnology Food -- Microbiology Food -- Preservation Microbial enzymes

Writers

Ray, Ramesh C. Rosell, Cristina M

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