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Acetic acid bacteria = fundamentals ...

Sengun, Ilkin Yucel.

Acetic acid bacteria = fundamentals and food applications /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Acetic acid bacteria/ editor, Ilkin Yucel Sengun.
其他題名:	fundamentals and food applications /
其他作者:	Sengun, Ilkin Yucel.
出版者:	Boca Raton, FL :CRC Press, : c2017.,
面頁冊數:	1 online resource (358 p.) :ill. :
標題:	Acetobacter. -
電子資源:	https://www.taylorfrancis.com/books/9781315153490
ISBN:	9781498763707

Acetic acid bacteria = fundamentals and food applications /
Acetic acid bacteriafundamentals and food applications /[electronic resource] :editor, Ilkin Yucel Sengun. - 1st ed. - Boca Raton, FL :CRC Press,c2017. - 1 online resource (358 p.) :ill. - Food biology series. - Food biology series..

Includes bibliographical references and index.

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.--Provided by publisher.

ISBN: 9781498763707

Standard No.: 10.1201/9781315153490doiSubjects--Topical Terms:

1109868
Acetobacter.

LC Class. No.: QR82.P78 / S464 2017

Dewey Class. No.: 579.33

Acetic acid bacteria = fundamentals and food applications /
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020 $z 9781498763691 $q (hardback)
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245 0 0 $a Acetic acid bacteria $h [electronic resource] : $b fundamentals and food applications / $c editor, Ilkin Yucel Sengun.
250 $a 1st ed.
260 $a Boca Raton, FL : $b CRC Press, $c c2017.
300 $a 1 online resource (358 p.) : $b ill.
490 1 $a Food biology series
504 $a Includes bibliographical references and index.
520 2 $a This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.--Provided by publisher.
588 $a Description based on print version record.
650 0 $a Acetobacter. $3 1109868
650 0 $a Food $x Microbiology. $3 561748
650 0 $a Bioreactors. $3 559616
700 1 $a Sengun, Ilkin Yucel. $3 1294675
830 0 $a Food biology series. $3 1294676
856 4 0 $u https://www.taylorfrancis.com/books/9781315153490

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