The Soluble Ferments and Fermentation - J. Reynolds Green - Books - Cambridge University Press - 9781107673953 - January 2, 2014
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The Soluble Ferments and Fermentation

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First published in 1901 this book examines the relations between fermentation and the general metabolic phenomena of living organisms. The book reviews then-current research into the role of enzymes in fermentation as well as in other chemical reactions such as jelly-formation and the digestion of fat.


530 pages, black & white illustrations

Media Books     Paperback Book   (Book with soft cover and glued back)
Released January 2, 2014
ISBN13 9781107673953
Publishers Cambridge University Press
Pages 530
Dimensions 229 × 151 × 36 mm   ·   796 g
Language English  

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