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Fermentation : vital or chemical process? /
Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D.,...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Leiden ; Boston :
Brill,
2006.
|
| Colección: | History of science and medicine library ;
v. 1. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction
- Aristotle to Paracelsus
- Van Helmont to Black
- Lavoisier to Fischer
- The Buchners to the Warburg Group
- Conclusion
- Index of Personal Names.