Basics of Food Biochemistry and Microbiology/ Max Ellison.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9789350304860
- 664.07 ELL
Contents:
1. Foot technology 2. Biochemistry of nutrition 3. Food microbiology 4. Production of lactic acid and lactic acid, fermentation of food products 5. Fermentation process of grape juice, for wine production 6. Food microbiology basics
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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CUTN Central Library Medicine, Technology & Management | Non-fiction | 664.07 ELL (Browse shelf(Opens below)) | Available | 41788 |
1. Foot technology 2. Biochemistry of nutrition 3. Food microbiology 4. Production of lactic acid and lactic acid, fermentation of food products 5. Fermentation process of grape juice, for wine production 6. Food microbiology basics
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