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£198.55
CRC Press Fermented Foods Part I: Biochemistry and Biotechnology Guide
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Description
Key Features
Fermented Foods, Part I covers microorganism science and fermentation process biochemistry essential to understanding traditional food production methods.
The CRC Press book explores manufacturing and downstream processing technologies that transform ingredients into shelf-stable fermented products.
Discover bioactive metabolites released during fermentation and their connection to documented health benefits in fermented foods.
This Food Biology Series entry examines high-throughput biotechnologies driving innovation in commercial fermented food industries worldwide.
Learn how fermentation science applies to both developing-nation staple foods and premium wellness products for health-conscious consumers.
Product Specifications
- Brand
- CRC Press
- Format
- hardcover
- ASIN
- 1498740790
- Domain
- Amazon UK
- Release Date
- 05 January 2016
- Listed Since
- 06 May 2015
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