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Food Fermentation And Micro Organisms hardcover english - 2005
الآن:
8750.00 جنيهيشمل ضريبة القيمة المضافة
باقي 2 وحدات في المخزون
احصل عليه خلال 3 ديسمبر
إدفع 6 اقساط شهرية بقيمة ١٬٤٦٠٫٠٠ جنيه.
1
المواصفات
| الناشر | Wiley Blackwell |
| رقم الكتاب المعياري الدولي 13 | 9780632059874 |
| اللغة | الإنجليزية |
| وصف الكتاب | 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. 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. |
| المراجعة التحريرية | 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. 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. |
| محتويات العلبة | Book |
| رقم الطبعة | 1 |
| تاريخ النشر | 2005 |
Food Fermentation And Micro Organisms hardcover english - 2005
في عربة التسوق 
مجموع العربة 8750.00 جنيه
