Food, fermentation and micro-organisms

-"Covers all major uses of fermentation in the global food and beverage industries.-Contains practical information on the processing of fermented food and beverage products.-Author is an internationally renowned authority on the subject.-Second edition chapters significantly updated and expande...

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Bibliographic Details
Main Authors Bamforth, Charles W., 1952- (Author), Cook, David J., 1965- (Author)
Format Electronic eBook
LanguageEnglish
Published Hoboken, NJ : John Wiley & Sons, Inc., 2019.
EditionSecond edition.
Subjects
fermentované potraviny
fermentace
droždí
mikroorganismy
fermented food
fermentation
yeast
microorganisms
elektronické knihy
monografie
electronic books
monographs
Online AccessFull text
ISBN9781119557456
9781405198721
Physical Description1 online zdroj

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Summary:-"Covers all major uses of fermentation in the global food and beverage industries.-Contains practical information on the processing of fermented food and beverage products.-Author is an internationally renowned authority on the subject.-Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"- Resumé vydavatel
Bibliography:Obsahuje bibliografické odkazy a index.
ISBN:9781119557456
9781405198721
Access:Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
Physical Description:1 online zdroj

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