PDF

Food, fermentation and micro-organisms

---

Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia

---

Availability

Detail Information

Series Title

-

Call Number

664.024 BAM f

Publisher

Jakarta : John Wiley & Sons., 2019

Collation

-

Language

English

ISBN/ISSN

9781119557418

Classification

664.024

Content Type

-

Media Type

-

Carrier Type

-

Edition

2nd ed.

Subject(s)

Food Microbiology
Fermentation
Fermented foods

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment