Food Biotechnology - Stahl, Ulf (Volume editor), and Donalies, Ute E.B. (Volume editor), and Nevoigt, Elke (Volume editor)

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 ...

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

ISBN-13: 9783642089466

Trade paperback

Food Biotechnology 2008, Springer, Berlin, Germany

ISBN-13: 9783540705352