Fermentation – Processes, Benefits and Risks

Detalhes bibliográficos
Autor(a) principal: Laranjo, Marta
Data de Publicação: 2021
Tipo de documento: Livro
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10174/31806
https://doi.org/10.5772/intechopen.87513
Resumo: This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
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spelling Fermentation – Processes, Benefits and RisksThis book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.IntechOpen2022-04-26T14:44:58Z2022-04-262021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookhttp://hdl.handle.net/10174/31806http://hdl.handle.net/10174/31806https://doi.org/10.5772/intechopen.87513porLaranjo, M. (Academic Editor) (2021) “Fermentation – Processes, Benefits and Risks”. IntechOpen, London, U.K. ISBN 978-1-83968-817-1. http://www.intechopen.com/books/fermentation-processes-benefits-and-riskshttp://www.intechopen.com/books/fermentation-processes-benefits-and-risksnaonaomlaranjo@uevora.ptLaranjo, Martainfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:32:00Zoai:dspace.uevora.pt:10174/31806Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:20:59.791366Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Fermentation – Processes, Benefits and Risks
title Fermentation – Processes, Benefits and Risks
spellingShingle Fermentation – Processes, Benefits and Risks
Laranjo, Marta
title_short Fermentation – Processes, Benefits and Risks
title_full Fermentation – Processes, Benefits and Risks
title_fullStr Fermentation – Processes, Benefits and Risks
title_full_unstemmed Fermentation – Processes, Benefits and Risks
title_sort Fermentation – Processes, Benefits and Risks
author Laranjo, Marta
author_facet Laranjo, Marta
author_role author
dc.contributor.author.fl_str_mv Laranjo, Marta
description This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01T00:00:00Z
2022-04-26T14:44:58Z
2022-04-26
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/book
format book
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10174/31806
http://hdl.handle.net/10174/31806
https://doi.org/10.5772/intechopen.87513
url http://hdl.handle.net/10174/31806
https://doi.org/10.5772/intechopen.87513
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Laranjo, M. (Academic Editor) (2021) “Fermentation – Processes, Benefits and Risks”. IntechOpen, London, U.K. ISBN 978-1-83968-817-1. http://www.intechopen.com/books/fermentation-processes-benefits-and-risks
http://www.intechopen.com/books/fermentation-processes-benefits-and-risks
nao
nao
mlaranjo@uevora.pt
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv IntechOpen
publisher.none.fl_str_mv IntechOpen
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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