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Year: 1952 Publisher: Paris : Presses universitaires de France,
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Year: 1923 Publisher: London ; New York [etc.] : Longmans, Green and co.,
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Year: 1935 Publisher: Paris : Masson,
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Year: 1907 Publisher: Berkeley : The University Press,
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Year: 1952 Volume: 524. Publisher: Paris : Presses universitaires de France,
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ISBN: 0841219672 9780841219670 Year: 2003 Publisher: Washington, District of Columbia : American Chemical Society,
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Year: 2021 Publisher: London : IntechOpen,
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This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.
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Year: 1945 Publisher: Liège : Editions Desoer,
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Year: 1914 Publisher: Paris : H. Dunod et E. Pinat, éditeurs,
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Year: 2020 Publisher: London : IntechOpen,
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In recent years, there has been an increase in the concern of society and industries about how food and beverages are produced, the production of natural compounds as well as the concern of industries on fermentation-based processes. Thus, there are several approaches worldwide that are looking for low time and low cost fermentation-based processes integrating not only molecular biology procedures but also engineering. This book contains eleven chapters written by international experts in the field of fermentation. It covers all recent aspects on fermentation-based processes with potential applications in many fields such as bio combustible production, food and beverage processing, and biomedicine.
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