Search Results for Food—Biotechnology.

6 Results Found

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Food Biotechnology

Author

Stahl, Ulf. editor. Donalies, Ute E. B. editor. Nevoigt, Elke. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.1007/978-3-540-70536-9

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Chemical Hazards in Thermally-Processed Foods

Author

Wang, Shuo. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-8118-8

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Koku in Food Science and Physiology Recent Research on a Key Concept in Palatability

Author

Nishimura, Toshihide. editor. Kuroda, Motonaka. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-8453-0

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Oligosaccharides of Chitin and Chitosan Bio-manufacture and Applications

Author

Zhao, Liming. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-981-13-9402-7

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Fermented foods

Author

Montet, Didier. Ray, Ramesh C.

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view.

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Availability

Online Library~1

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Lactic Acid Bacteria Fundamentals and Practice

Author

Zhang, Heping. editor. Cai, Yimin. editor. SpringerLink (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

https://doi.org/10.1007/978-94-017-8841-0

Format:

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Online Library~1

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