Pastāsti draugiem par šo preci:
Fermented Foods, Part II: Technological Interventions - Food Biology Series Didier , Montpellier, France) Montet-Ramesh C. Ray 1. izdevums
Cena
€ 374,49
Pasūtīts no attālās noliktavas
Paredzamā piegāde . gada 27. nov. - . gada 11. dec.
Ziemassvētku dāvanas var atgriezt līdz 31. janvārim
Saņemiet paziņojumus par jauniem Didier , Montpellier, France) Montet-Ramesh C. Ray izdevumiem
Mūsu klienti saka:
Pievienot savam iMusic vēlmju sarakstam
Fermented Foods, Part II: Technological Interventions - Food Biology Series
Didier , Montpellier, France) Montet-Ramesh C. Ray
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of 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 include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
525 pages, 38 black & white illustrations, 16 colour illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2017. gada 21. marts |
| ISBN13 | 9781138637849 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 525 |
| Izmēri | 156 × 234 × 33 mm · 870 g |
| Valoda | Angļu |
| Redaktors | Montet, Didier |
| Redaktors | Ray, Ramesh C. |
