Soft Chemistry and Food Fermentation


This product is not available in the selected currency.

Descripci贸

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 techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.

Detalls del producte

Editorial
Elsevier Science Publishing Co Inc
Data de publicaci贸
Idioma
Angl猫s
Tipus
R煤stica
EAN/UPC
9780128114124
Mat猫ries IBIC:

Obtingues ingressos recomanant llibres

Genera ingressos compartint enlla莽os dels teus llibres favorits a trav茅s del programa d鈥檃filiats.

Uneix-te al programa d鈥檃filiats