Micro-organisms in the production of food
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| Format: | Texto biblioteca |
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Amsterdam (Netherlands) Elsevier
1986
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| Subjects: | MICROORGANISMS, FOOD TECHNOLOGY, FERMENTATION, CULTURED MILK, YEASTS, BREWING, FISH PRODUCTS, SAUSAGES, PACKAGING, HEAT, ENZYMES, FOOD WASTES, MICROORGANISME, TECHNOLOGIE ALIMENTAIRE, MICROORGANISMOS, TECNOLOGIA DE LOS ALIMENTOS, FERMENTACION, LAIT FERMENTE, LEVURE, BRASSAGE, PRODUIT A BASE DE POISSON, SAUCISSE, CONDITIONNEMENT, CHALEUR, ENZYME, DECHET ALIMENTAIRE, LECHE FERMENTADA, LEVADURA, MALTEADO, PRODUCTOS DERIVADOS DEL PESCADO, SALCHICHA, EMPAQUETADO, CALOR, ENZIMAS, DESECHOS ALIMENTARIOS, |
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