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wyszukanych pozycji: 3
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Fermentation: Effects on Food Properties
ISBN: 9781439853344 / Angielski / Twarda / 2012 / 399 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. 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. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Foo... |
cena:
1209,08 zł |
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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
ISBN: 9780128214459 / Angielski / Twarda / 2022 / 526 str. Termin realizacji zamówienia: ok. 18-20 dni roboczych. |
cena:
825,32 zł |
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Fermentation: Effects on Food Properties
ISBN: 9781138199460 / Angielski / Miękka / 2016 / 399 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. 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. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Foo... |
cena:
457,30 zł |
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