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13. 
Cover image for Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice
Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice
Author 
Chen, Wei. author. Narbad, Arjan. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-13-1559-6
Format: 
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Online Library~1
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14. 
Cover image for Production and optimization of lacticacid in a batch cell reactor by lactic acid bacteria entrapped in alginate beads
Production and optimization of lacticacid in a batch cell reactor by lactic acid bacteria entrapped in alginate beads
Author 
Ersoy, Emre.
Preferred Shelf Number 
TEZ/5649 E86 2002
Format: 
Availability 
Beytepe Library~1
Available:
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15. 
Cover image for Food Microbial Sustainability Integration of Food Production and Food Safety
Food Microbial Sustainability Integration of Food Production and Food Safety
Author 
Karnwal, Arun. editor. Mohammad Said Al-Tawaha, Abdel Rahman. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-99-4784-3
Format: 
Availability 
Online Library~1
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16. 
Cover image for Bacteriocins
Bacteriocins
Author 
Gu, Qing. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-99-2661-9
Format: 
Availability 
Online Library~1
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17. 
Cover image for Microbiome in 3P Medicine Strategies The First Exploitation Guide
Microbiome in 3P Medicine Strategies The First Exploitation Guide
Author 
Boyko, Nadiya. editor. Golubnitschaja, Olga. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-19564-8
Format: 
Availability 
Online Library~1
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18. 
Cover image for Handbook on Sourdough Biotechnology
Handbook on Sourdough Biotechnology
Author 
Gobbetti, Marco. editor. Gänzle, Michael. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-23084-4
Format: 
Availability 
Online Library~1
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19. 
Cover image for Beneficial Microorganisms in Food and Nutraceuticals
Beneficial Microorganisms in Food and Nutraceuticals
Author 
Liong, Min-Tze. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-319-23177-8
Format: 
Availability 
Online Library~1
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20. 
Cover image for Microorganisms in Biorefineries
Microorganisms in Biorefineries
Author 
Kamm, Birgit. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-662-45209-7
Format: 
Availability 
Online Library~1
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21. 
Cover image for Food Processing: Strategies for Quality Assessment
Food Processing: Strategies for Quality Assessment
Author 
Malik, Abdul. editor. Erginkaya, Zerrin. editor. Ahmad, Saghir. editor. Erten, Hüseyin. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-1-4939-1378-7
Format: 
Availability 
Online Library~1
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22. 
Cover image for Seafood Processing By-Products Trends and Applications
Seafood Processing By-Products Trends and Applications
Author 
Kim, Se-Kwon. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-1-4614-9590-1
Format: 
Availability 
Online Library~1
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23. 
Cover image for Microbiological examination methods of food and water a laboratory manual
Microbiological examination methods of food and water a laboratory manual
Author 
Silva, Neusely da. Dender, Paul van, -2012.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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24. 
Cover image for Handbook of prebiotics and probiotics ingredients health benefits and food applications
Handbook of prebiotics and probiotics ingredients health benefits and food applications
Author 
Cho, Sungsoo. Finocchiaro, E. Terry.
Preferred Shelf Number 
ONLINE
Electronic Access 
Distributed by publisher. Purchase or institutional license may be required for access.
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Online Library~1
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