Food, Fermentation, and Micro-organisms
Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro- organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the authors look at the relevant aspects of microbiology and microbial physiology before covering individual foodstuf…
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Produktdetails
Weitere Autoren: Cook, David J.
- ISBN: 978-1-119-55743-2
- EAN: 9781119557432
- Produktnummer: 29884891
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 264 S.
- Plattform: PDF
- Masse: 9'449 KB
- Auflage: 2. Aufl.
Über den Autor
Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA. Professor David J. Cook, AB InBev Chair in Brewing Science, School of Biosciences, University of Nottingham, Loughborough, UK.
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