Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components - - Books - Taylor & Francis Inc - 9781439853344 - April 12, 2012
In case cover and title do not match, the title is correct

Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components 1st edition

Price
$ 365.99
excl. VAT

Ordered from remote warehouse

Expected to be ready for shipping Jul 2 - 14

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Also available as:

A common technique for food preservation, fermentationhas been used by humansfor centuries. This book discusses the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties as well as biological activity of food components.

399 pages, 33 black & white illustrations, 22 black & white tables

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 12, 2012
ISBN13 9781439853344
Publishers Taylor & Francis Inc
Pages 400
Dimensions 156 × 234 × 23 mm   ·   703 g
Language English  
Editor Iwanski, Robert Z.
Editor Kamal-Eldin, Afaf
Editor Mehta, Bhavbhuti M.

Mere med samme udgiver