Fermented foods, part i: biochemistry and biotechnology
Éditeur :
Taylor & Francis Ltd
ISBN :
9780367737450
Date de publication :
18 déc. 2020
Dimensions :
23,4 x 15,6 cm
Poids :
740 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts and fungi in accelerating the many and variable functional factors in fermented foods. The book will delve in-depth into the biochemical and biotechn