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Fermented Foods, Part I

- Biochemistry and Biotechnology

indgår i Food Biology Series serien

Fermented Foods, Part I
Bag om Fermented Foods, Part I

As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780367737450
  • Indbinding:
  • Paperback
  • Sideantal:
  • 400
  • Udgivet:
  • 18. december 2020
  • Størrelse:
  • 156x234x0 mm.
  • Vægt:
  • 453 g.
  • 2-4 uger.
  • 20. december 2024
På lager
Forlænget returret til d. 31. januar 2025

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Beskrivelse af Fermented Foods, Part I

As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn

Brugerbedømmelser af Fermented Foods, Part I



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