Food, Fermentation and Micro-organisms
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Form:Einzelkauf Download
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Sprache:Englisch
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eBook Format:PDF
- ePUB 3 117,99 €
- PDF 185,99 € ausgewählt
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Auflage:1. Auflage
- 2. Auflage 117,99 €
- 1. Auflage 185,99 € ausgewählt
185,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
15.04.2008
Verlag
John Wiley & Sons IncSeitenzahl
240 (Printausgabe)
Dateigröße
2040 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9780470995266
Fermentation and the use of micro-organisms is one of the most
important aspects of food processing, an industry worth billions of
US dollars world-wide. From beer and wine to yoghurt and bread, it
is the common denominator between many of our foodstuffs.
In his engaging style Professor Charles Bamforth covers all
known food applications of fermentation. Beginning with the science
underpinning food fermentations, Professor Bamforth looks at the
relevant aspects of microbiology and microbial physiology, moving
on to cover individual food products, how they are made, what is
the role of fermentation and what possibilities exist for future
development.
* * Internationally respected author
* Coverage of all major uses of fermentation in the food
industry
* Practical coverage of food processing in relation to
fermentation
A comprehensive guide for all food scientists, technologists and
microbiologists in the food industry and academia, this book will
be an important addition to all libraries in food companies,
research establishments and universities where food studies, food
science, food technology and microbiology are studied and
taught.
important aspects of food processing, an industry worth billions of
US dollars world-wide. From beer and wine to yoghurt and bread, it
is the common denominator between many of our foodstuffs.
In his engaging style Professor Charles Bamforth covers all
known food applications of fermentation. Beginning with the science
underpinning food fermentations, Professor Bamforth looks at the
relevant aspects of microbiology and microbial physiology, moving
on to cover individual food products, how they are made, what is
the role of fermentation and what possibilities exist for future
development.
* * Internationally respected author
* Coverage of all major uses of fermentation in the food
industry
* Practical coverage of food processing in relation to
fermentation
A comprehensive guide for all food scientists, technologists and
microbiologists in the food industry and academia, this book will
be an important addition to all libraries in food companies,
research establishments and universities where food studies, food
science, food technology and microbiology are studied and
taught.
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