Author: Louis Pasteur
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 492
Book Description
Studies on Fermentation
Author: Louis Pasteur
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 492
Book Description
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 492
Book Description
Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them
Author: Pasteur Louis
Publisher: Legare Street Press
ISBN: 9781015527669
Category : Cooking
Languages : en
Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Publisher: Legare Street Press
ISBN: 9781015527669
Category : Cooking
Languages : en
Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Studies On Fermentation
Author: Pasteur L.
Publisher:
ISBN: 9780243796793
Category :
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9780243796793
Category :
Languages : en
Pages :
Book Description
Studies on Fermentation; the Diseases of Beer, Their Causes, and the Means of Preventing Them ...
Author: Louis Pasteur
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 418
Book Description
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 418
Book Description
Wild Fermentation
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them (1879)
Author: Pasteur Louis Pasteur
Publisher:
ISBN: 9781104658755
Category : Literary Collections
Languages : en
Pages : 460
Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Publisher:
ISBN: 9781104658755
Category : Literary Collections
Languages : en
Pages : 460
Book Description
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Studies on Fermentation
Author: Louis Pasteur
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 0
Book Description
Solid State Fermentation
Author: Susanne Steudler
Publisher: Springer
ISBN: 3030236757
Category : Science
Languages : en
Pages : 172
Book Description
This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.
Publisher: Springer
ISBN: 3030236757
Category : Science
Languages : en
Pages : 172
Book Description
This book reviews the wide range of products and applications of solid state fermentation as well as the development of this cultivation technology over the last years. In this book, readers will also learn about the challenges of solid state fermentation, including process management, reactor design, scale-up and the formation of process-specific products. Solid fermentation is a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase. In the course of development of Biotechnology it was replaced by liquid cultivation mainly in the western countries. Over the past few years, solid-state fermentation is now becoming more important and has moved more back into focus. Especially, it is suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria. The products and applications of solid-state fermentation are as diverse as the microorganisms. They range from enzyme production to the production of antibiotics and pigments to the use in environmental technology and energy production.
Studies on Fermentation
Author: Louis Pasteur
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 474
Book Description
Publisher:
ISBN:
Category : Beer
Languages : en
Pages : 474
Book Description
Practical Studies in Fermentation
Author: Emil Christian Hansen
Publisher:
ISBN:
Category : Fermentation
Languages : en
Pages : 318
Book Description
Publisher:
ISBN:
Category : Fermentation
Languages : en
Pages : 318
Book Description