Food Biotechnology - Stahl, Ulf (Editor), and Donalies, Ute E.B. (Editor), and Nevoigt, Elke (Editor)
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The use of fermentation in food processing was originally developed as amethodforpreserving foodandhasprobablybeen practisedsince mankind has been living in settlements. Nowadays food biotechnology involves a lot more than simply preventing spoilage and ranges from improving salub- ousness, improving texture to enriching foodstuffs with substances that are favourable to health and well-being and the prevention of illness. The basic principle of fermentation is mostly to exploit the metabolism of a speci?c microorganism.The ...

Food Biotechnology 2010, Springer-Verlag Berlin and Heidelberg GmbH & Co. K, Berlin

ISBN-13: 9783642089466


Food Biotechnology 2008, Springer, Berlin, Germany

ISBN-13: 9783540705352

2008 edition