Food, fermentation and micro-organisms /

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-"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 expande...

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Détails bibliographiques
Cote:Libro Electrónico
Auteurs principaux: Bamforth, Charles W., 1952- (Auteur), Cook, David J., 1965- (Auteur)
Format: Électronique eBook
Langue:Inglés
Publié: Hoboken, NJ : John Wiley & Sons, Inc., 2019.
Édition:Second edition.
Sujets:
Fermented foods.
Fermentation.
Yeast.
Microorganisms.
Aliments fermentés.
Levure.
Micro-organismes.
microorganisms.
TECHNOLOGY & ENGINEERING > Food Science.
Fermentation
Fermented foods
Microorganisms
Yeast
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