ENGLISH

Food, Fermentation, and Micro-organisms

By Charles W. Bamforth , David J. Cook

Book information

Publisher
John Wiley & Sons
Year
2019
ISBN
9781119557432, 9781119557418, 9781405198721, 1405198729
Language
english
Format
PDF
Filesize
9 MB (9074158 bytes)
Edition
Second edition
Pages
0\262
Time added
2019-04-14 09:00:00
Fermented foods.;Fermentation.;Yeast.;Microorganis

Description

-"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"--  Read more... Abstract: -"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"

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