Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

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Synopsis
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz
Copyright:
2012

Book Details

Book Quality:
Publisher Quality
ISBN-13:
9781040058336
Related ISBNs:
9781466537835, 9781439853344, 9781138199460, 9780429109331, 9781439853351, 9780367414115
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
Taylor & Francis Group, LLC
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Bhavbhuti M. Mehta
Edited by:
Afaf Kamal-Eldin
Edited by:
Robert Z. Iwanski

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