Levnedsmiddelteknologi
Se alle bogdetaljer →
Fermented Foods, Part II
Technological Interventions
Udgivet af Taylor & Francis Ltd
ISBN
9780367782252
Om denne bog
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global…
Boghandelspriser
| Boghandel | Titel | Format | ISBN | Pris | Lagerstatus | Levering | |
|---|---|---|---|---|---|---|---|
Ingen boghandelstilbud endnuVi har titlen i kataloget. Priser vises her, når boghandlere lister den. |
|||||||
5
0
4
0
3
0
2
0
1
0
0%
Anbefaler
0
Verificeret
Ingen anmeldelser endnu
Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367782252
EAN
9780367782252
Format
Hæftet
Sprog
Engelsk
sider
525
Undertitel
- Technological Interventions
Produktbeskrivelse
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
Prishistorik
Indlæser prishistorik...