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Dairy Microbiology and Biochemistry: Recent Developments Barbaros Ozer 1. utgave
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Dairy Microbiology and Biochemistry: Recent Developments
Barbaros Ozer
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non?pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non?thermal processing technologies on milk microorganisms and biochemical reactions in milk products.
464 pages, 28 black & white illustrations, 6 colour illustrations
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 9. juli 2014 |
| ISBN13 | 9781482235029 |
| Utgivere | Taylor & Francis Inc |
| Antall sider | 464 |
| Mål | 161 × 234 × 30 mm · 820 g |
| Språk | Engelsk |
| Redaktør | Akdemir-Evrendilek, Gulsun (Abant Izzet Baysal University, Bolu, Turkey) |
| Redaktør | Ozer, Barbaros (Ankara University, Turkey) |
