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  7. Fermented Foods, Part I: Biochemistry and Biotechnology

Fermented Foods, Part I: Biochemistry and Biotechnology

(Bog, Paperback / softback, Engelsk)
Fermented Foods, Part I: Biochemistry and Biotechnology
Forlag: Taylor & Francis Ltd

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Beskrivelse

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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Alle detaljer

Forlag Taylor & Francis Ltd
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgivelsesdato 18-12-2020
Første udgivelsesår 2020
Serie Food Biology Series
Fagredaktør Didier (International Center for Agricultural Research for Development (Cirad) Montet, Ramesh C. (Central Tuber Crops Research Institute Ray
Originalsprog United Kingdom
Sideantal 400
Indbinding Paperback / softback
Forlag Taylor & Francis Ltd
Sideoplysninger 400 pages
Mål 234 x 156
ISBN-13 / EAN-13 9780367737450