Related Books
Language: en
Pages: 1104
Pages: 1104
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Language: en
Pages: 825
Pages: 825
Type: BOOK - Published: 2012-05-17 - Publisher: CRC Press
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho
Language: en
Pages: 484
Pages: 484
Type: BOOK - Published: 2021-12-09 - Publisher: John Wiley & Sons
Discover biomolecular engineering technologies for the production of biofuels, pharmaceuticals, organic and amino acids, vitamins, biopolymers, surfactants, det
Language: en
Pages: 364
Pages: 364
Type: BOOK - Published: 2010-07-01 - Publisher: CRC Press
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia.
Language: en
Pages: 408
Pages: 408
Type: BOOK - Published: 2003-03-26 - Publisher: CRC Press
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin
