Food, fermentation and micro-organisms
335,99 $

Food, fermentation and micro-organisms

CHARLES W. BAMFORTH


Food, fermentation and micro-organisms

CHARLES W. BAMFORTH

335,99 $ 335,99 $
Régulier: 335,99 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé
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.


Détails
Titre
Food, fermentation and micro-organisms
Prix
335,99 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2008-04-15
ISBN
9780470995266
Code Interne
2169777
Numéro de produit
2169777
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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