Food, Fermentation and Micro-organisms 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Bamforth, Charles W. 作者

Blackwell Pub Professional

译者

2005-11 出版日期

240 页数

1891.00 元价格

HRD

丛书系列

9780632059874 图书编码

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发表于2024-11-10

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Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.

* Internationally respected author

* Coverage of all major uses of fermentation in the food industry

* Practical coverage of food processing in relation to fermentation

A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

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