Fermented Foods, Part II: Technological Interventions
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9780367782252
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Beskrivelse
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-sp
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 31-03-2021 |
| Første udgivelsesår | 2021 |
| Serie | Food Biology Series |
| Fagredaktør | Ramesh C. Ray, Didier Montet |
| Originalsprog | United Kingdom |
| Sideantal | 525 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 525 pages |
| Mål | 234 x 156 |
| ISBN-13 / EAN-13 | 9780367782252 |