Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
(eBook)
Author
Published
Gottingen, Germany : Cuvillier Verlag, [2023].
Physical Desc
1 online resource (195 pages) : illustrations
Status
More Details
Format
eBook
Language
English
ISBN
9783736967359
Notes
Local note
Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Citations
APA Citation, 7th Edition (style guide)
Tangyu, M. (2023). Towards healthy and tasty plant-based milk alternatives: food-grade microbial fermentation for improved nutritional value and flavor perception . Cuvillier Verlag.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Tangyu, Muzi. 2023. Towards Healthy and Tasty Plant-based Milk Alternatives: Food-grade Microbial Fermentation for Improved Nutritional Value and Flavor Perception. Cuvillier Verlag.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Tangyu, Muzi. Towards Healthy and Tasty Plant-based Milk Alternatives: Food-grade Microbial Fermentation for Improved Nutritional Value and Flavor Perception Cuvillier Verlag, 2023.
MLA Citation, 9th Edition (style guide)Tangyu, Muzi. Towards Healthy and Tasty Plant-based Milk Alternatives: Food-grade Microbial Fermentation for Improved Nutritional Value and Flavor Perception Cuvillier Verlag, 2023.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
cc709c95-ff6f-7b57-e771-d6dc8d52451f-eng
Grouping Information
| Grouped Work ID | cc709c95-ff6f-7b57-e771-d6dc8d52451f-eng |
|---|---|
| Full title | towards healthy and tasty plant based milk alternatives food grade microbial fermentation for improved nutritional value and flavor perception |
| Author | tangyu muzi |
| Grouping Category | book |
| Last Update | 2024-04-01 08:27:05AM |
| Last Indexed | 2024-05-01 05:29:02AM |
Book Cover Information
| Image Source | default |
|---|---|
| First Loaded | Apr 1, 2024 |
| Last Used | Apr 17, 2024 |
Marc Record
| First Detected | Apr 01, 2024 08:31:26 AM |
|---|---|
| Last File Modification Time | Apr 01, 2024 08:31:26 AM |
MARC Record
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| 245 | 1 | 0 | |a Towards healthy and tasty plant-based milk alternatives :|b food-grade microbial fermentation for improved nutritional value and flavor perception /|c Muzi Tangyu. |
| 264 | 1 | |a Gottingen, Germany :|b Cuvillier Verlag,|c [2023] | |
| 264 | 4 | |c ©2023 | |
| 300 | |a 1 online resource (195 pages) :|b illustrations | ||
| 336 | |a text|b txt|2 rdacontent | ||
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| 338 | |a online resource|b cr|2 rdacarrier | ||
| 588 | |a Description based on print version record. | ||
| 590 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Engineering|x Study and teaching. | |
| 655 | 4 | |a Electronic books. | |
| 776 | 0 | 8 | |i Print version:|a Tangyu, Muzi.|t Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception.|d Gottingen, Germany : Cuvillier Verlag, c2023 |h 195 pages |z 9783736977358 |
| 797 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yavapai-ebooks/detail.action?docID=7237164|x Yavapai College|y Yavapai College users click here |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=7237164|x Prescott College|y Prescott College users click here<U+000a> |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=7237164|x Yavapai Library Network|y All other users click here |
