Bamforth, Charles W. and Cook, David J.
Publication Year: 2019
Price: Core Collection Only
Category: Agriculture, Aquaculture & Food Sciences
Image Count: 120
Book Status: Available
Table of Contents
Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.