The Oxford Handbook Of Food Fermentations
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Language: en
Pages: 833
Pages: 833
Type: BOOK - Published: 2014 - Publisher: Oxford Handbooks
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks,
Language: en
Pages: 864
Pages: 864
Type: BOOK - Published: 2014-07-17 - Publisher: Oxford University Press
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks,
Language: en
Pages: 934
Pages: 934
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Language: en
Pages: 354
Pages: 354
Type: BOOK - Published: 2019-02-11 - Publisher: John Wiley & Sons
Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-w
Language: en
Pages: 225
Pages: 225
Type: BOOK - Published: 2021-04-08 - Publisher: Reaktion Books
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be
