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
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语言 英语 ● 格式 PDF ● 网页 399 ● ISBN 9781439853351 ● 编辑 Robert Z. Iwanski & Afaf Kamal-Eldin ● 出版者 CRC Press ● 发布时间 2012 ● 下载 6 时 ● 货币 EUR ● ID 2382162 ● 复制保护 Adobe DRM
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