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  • 1
    Online Resource
    Online Resource
    Recent Advances in Applied Microbiology and Food Sciences (2023)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    gbv_1841138835
    Format: 1 Online-Ressource (218 p.)
    ISBN: 9783036566382 , 9783036566399
    Content: Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota
    Note: English
    Language: Undetermined
    URL: kostenfrei
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Stabi Berlin
    UB Potsdam
  • 2
    Online Resource
    Online Resource
    Recent Advances in Applied Microbiology and Food Sciences (2023)
    Basel : MDPI - Multidisciplinary Digital Publishing Institute
    Details
    UID:
    gbv_1853340286
    Format: 1 Online-Ressource (218 p.)
    ISBN: 9783036566382 , 9783036566399
    Content: Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota
    Note: English
    Language: Undetermined
    URL: kostenfrei
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Stabi Berlin
    UB Potsdam
  • 3
    Online Resource
    Online Resource
    Recent advances in applied microbiology and food sciences (2023)
    Basel : MDPI
    Details
    UID:
    b3kat_BV049064526
    Format: 1 Online-Ressource
    ISBN: 9783036566399
    Note: Printed edition of the special issue published in "Applied Sciences"
    Additional Edition: Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-3-0365-6638-2
    Language: English
    Subjects: Biology
    RVK:
    WF 9735
    RVK:
    WF 9790
    Keywords: Angewandte Mikrobiologie ; Lebensmitteltechnologie ; Lebensmittelmikrobiologie ; Aufsatzsammlung
    DOI: 10.3390/books978-3-0365-6639-9
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
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    Online Resource
    Fulltext
    Fulltext
    Fulltext
    EUV Frankfurt
  • 4
    Online Resource
    Online Resource
    Recent Advances in Applied Microbiology and Food Sciences / (2023)
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    Details
    UID:
    edoccha_9961112226002883
    Format: 1 online resource (218 pages)
    ISBN: 3-0365-6639-2
    Content: Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota.
    Additional Edition: ISBN 3-0365-6638-4
    Language: English
    DOI: 10.3390/books978-3-0365-6639-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    Charité
  • 5
    Online Resource
    Online Resource
    Recent Advances in Applied Microbiology and Food Sciences / (2023)
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    Details
    UID:
    almahu_9949497977502882
    Format: 1 online resource (218 pages)
    ISBN: 3-0365-6639-2
    Content: Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota.
    Additional Edition: ISBN 3-0365-6638-4
    Language: English
    DOI: 10.3390/books978-3-0365-6639-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    HU Berlin
  • 6
    Online Resource
    Online Resource
    Recent Advances in Applied Microbiology and Food Sciences / (2023)
    Basel :MDPI - Multidisciplinary Digital Publishing Institute,
    Details
    UID:
    edocfu_9961112226002883
    Format: 1 online resource (218 pages)
    ISBN: 3-0365-6639-2
    Content: Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, and to the application of new methods in food production technology. We present both original research and review articles focused on recent advanced technology in food science and microbiology, especially modern methods of the production and testing of food as well as the sustainable development of agriculture and the food industry. This topic will cover research on microbiological food ingredients and related topics such as microbial metabolites with application in food and feed as preservatives, texturants, and beneficial microorganisms, and methods to study and modify microbiota.
    Additional Edition: ISBN 3-0365-6638-4
    Language: English
    DOI: 10.3390/books978-3-0365-6639-9
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Online Resource
    Open Access Request
    FU Berlin
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