Soft Chemistry and Food Fermentation | Perpustakaan Politeknik Kesehatan Kemenkes Ternate

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Soft Chemistry and Food Fermentation

Alexandru Mihai Grumezescu - Nama Orang;

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.

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Judul Seri: -
No. Panggil: -
Penerbit: : Academic Press., 2017
Deskripsi Fisik: -
Bahasa: English
ISBN/ISSN: 978-0-12-811412-4
Klasifikasi: NONE
Tipe Isi: text
Tipe Media: Website
Tipe Pembawa: -
Edisi: -
Subjek: e book gizi
Info Detail Spesifik: diakses melalui website
Pernyataan Tanggungjawab: Alexandru Mihai Grumezescu

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