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Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components 1. izdevums
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Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components
A common technique for food preservation, fermentationhas been used by humansfor centuries. This book discusses the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties as well as biological activity of food components.
399 pages, 33 black & white illustrations, 22 black & white tables
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2012. gada 12. aprīlis |
| ISBN13 | 9781439853344 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 400 |
| Izmēri | 156 × 234 × 23 mm · 703 g |
| Valoda | Angļu |
| Redaktors | Iwanski, Robert Z. (West Pomeranian University of Technology, Szczecin, Poland) |
| Redaktors | Kamal-Eldin, Afaf (Swedish University of Agricultural Science, Uppsala) |
| Redaktors | Mehta, Bhavbhuti M. (Anand Agricultural University, India) |
