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Fermented Foods, Part II - Bog

- Technological Interventions

indgår i Food Biology Series serien

Fermented Foods, Part II
Bag om Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781138637849
  • Indbinding:
  • Hardback
  • Sideantal:
  • 525
  • Udgivet:
  • 21. Marts 2017
  • Størrelse:
  • 156x234x33 mm.
  • Vægt:
  • 870 g.
  • Ukendt - mangler pt..

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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Brugerbedømmelser af Fermented Foods, Part II



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