Dairy microbiology and biochemistry recent developments

Basit Öğe Kaydı
dc.authorid0000-0001-6669-0444
dc.authorid0000-0001-5064-4195
dc.contributor.authorÖzer, Barbaros H.
dc.contributor.authorAkdemir-Evrendilek, Gülsün
dc.date.accessioned2021-06-23T18:55:24Z
dc.date.available2021-06-23T18:55:24Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis 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.en_US
dc.identifier.endpage458en_US
dc.identifier.isbn9781482235043
dc.identifier.isbn9781482235029
dc.identifier.scopus2-s2.0-85054708342en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/4763
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85054708342&partnerID=40&md5=0729f64291f87b862a563a716f10c2d2
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkdemir-Evrendilek, Gülsün
dc.language.isoenen_US
dc.publisherCRC Pressen_US
dc.relation.ispartofDairy Microbiology and Biochemistry: Recent Developmentsen_US
dc.relation.publicationcategoryKitap - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDairy Microbiologyen_US
dc.subjectBiochemistry
dc.subjectRecent Developments
dc.titleDairy microbiology and biochemistry recent developmentsen_US
dc.typeBooken_US

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