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Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components 1st edition
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Fermentation: Effects on Food Properties - Chemical & Functional Properties of Food Components
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. (West Pomeranian University of Technology, Szczecin, Poland) |
| Editor | Kamal-Eldin, Afaf (Swedish University of Agricultural Science, Uppsala) |
| Editor | Mehta, Bhavbhuti M. (Anand Agricultural University, India) |
