発酵食品１：生化学・バイオテクノロジー
Fermented Foods, Part I
Biochemistry and Biotechnology
Food Biology Series
Montet, Didier (EDT)
Ray, Ramesh C. (EDT)
- 出版社：CRC Press Inc
- 出版年月：2015年 12月
- ISBN：9781498740791
- 装丁：HRD
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装丁について
- 言語：ENG
- 巻数・ページ数：413 p.
- 分類： 食品科学一般
- DDC分類：664.024
- 内容紹介：
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As part one of a three volume series, this book discusses the biochemical and biotechnological applications of fermented foods involving acetic acid bacteria, latic acid bacteria, ethanolic yeatsts and fungiin accelerating the many and variable functional factors in fermented foods.