Name: Food, Fermentation, and Micro-Organisms (en Inglés)
SKU: 51705040
Price: 153.27 USD
Availability: InStock
Author: Charles W. Bamforth
ISBN: 9781405198721

portada Food, Fermentation, and Micro-Organisms (en Inglés)

Food, Fermentation, and Micro-Organisms (en Inglés)

Formato

Libro Físico

Editorial

Blackwell Publ

Autor

Charles W. Bamforth

Año

2019

Idioma

Inglés

N° páginas

264

Encuadernación

Tapa Dura

ISBN13

9781405198721

N° edición

Categorías

Tecnología de los alimentos y las bebidas

Food, Fermentation, and Micro-Organisms (en Inglés)

Charles W. Bamforth (Autor) · Blackwell Publ · Tapa Dura

Libro Nuevo Importado

Envío: 18 a 25 días háb.

$ 278.68$ 153.27

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan más de 100 unidades

$ 153.27

Llega entre el 07 Oct y el 21 Oct a Quito, Pichincha. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Food, Fermentation, and Micro-Organisms (en Inglés)"

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-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.