Soft Chemistry and Food Fermentation /
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniq...
Saved in:
Other Authors: | Grumezescu, Alexandru Mihai (Editor), Holban, Alina Maria (Editor) |
---|---|
Format: | Electronic eBook |
Language: | English |
Published: |
London :
Academic Press,
[2017]
|
Series: | Handbook of food bioengineering ;
volume 3. |
Subjects: | |
Online Access: | CONNECT |
Similar Items
-
Soft chemistry and food fermentation /
Published: (2017) -
Novel food fermentation technologies /
Published: (2016) -
The fermdamentals guide to fermentation /
by: Shelton, Danielle
Published: (2017) -
Fermentation as metaphor /
by: Katz, Sandor Ellix, 1962-
Published: (2020) -
Microbiology and technology of fermented foods /
by: Hutkins, Robert W.
Published: (2019)