Lactic Acid Fermentation of Fruits and Vegetables
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9780367782672
- Se flere detaljer ▼
Beskrivelse
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain g
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| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 31-03-2021 |
| Første udgivelsesår | 2021 |
| Serie | Food Biology Series |
| Fagredaktør | Spiros Paramithiotis |
| Originalsprog | United Kingdom |
| Sideantal | 312 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 312 pages |
| Mål | 156 x 234 x 19 |
| ISBN-13 / EAN-13 | 9780367782672 |