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Fermented Foods, Part I (Biochemistry and Biotechnology)
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Product Details
Author:
Didier Montet, Ramesh C. Ray
Format:
Paperback
Pages:
400
Publisher:
CRC Press (December 18, 2020)
Language:
English
ISBN-13:
9780367737450
Weight:
26.125oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_260513043821732-20260513.xml
Folder:
TAYLORFRANCIS
List Price:
$67.99
Country of Origin:
United States
Series:
Food Biology Series
As low as:
$64.59
Publisher Identifier:
P-CRC
Discount Code:
H
Pub Discount:
30
Case Pack:
1
Imprint:
CRC Press
Overview
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
