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Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2016
ISBN 10: 113819946X ISBN 13: 9781138199460
Condition: New. pp. 399.
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Fermentation : Effects on Food Properties
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2016
ISBN 10: 113819946X ISBN 13: 9781138199460
Condition: New. pp. 399.
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Fermentation : Effects on Food Properties
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: Ria Christie Collections, Uxbridge, United Kingdom
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Fermentation: Effects on Food Properties
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Ltd, 2016
ISBN 10: 113819946X ISBN 13: 9781138199460
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
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Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2016
ISBN 10: 113819946X ISBN 13: 9781138199460
Condition: New. pp. 399.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Fermentation
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2012
ISBN 10: 1439853347 ISBN 13: 9781439853344
Condition: New. pp. 399.
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Fermentation
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2012
ISBN 10: 1439853347 ISBN 13: 9781439853344
Condition: New. pp. 399.
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Paperback. Condition: Brand New. reprint edition. 385 pages. 9.00x6.00x1.00 inches. In Stock.
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Fermentation : Effects on Food Properties
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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£ 230.99
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Fermentation : Effects on Food Properties
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: GreatBookPricesUK, Woodford Green, United Kingdom
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Fermentation (Chemical & Functional Properties of Food Components)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: Ria Christie Collections, Uxbridge, United Kingdom
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International EditionFERMENTATION EFFECTS ON FOOD PROPERTIES (HB 2012)
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by TAYLOR & FRANCIS EXCLUSIVE(CBS), 2012
ISBN 10: 1439853347 ISBN 13: 9781439853344
£ 376.40
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Add to basketCondition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Hardcover. Condition: Brand New. 1st edition. 399 pages. 9.50x6.50x1.00 inches. In Stock.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Fermentation
Book 7 of 11: Chemical & Functional Properties of Food ComponentsSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
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Add to basketPAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. Presently, he is pursuing his Ph.D. in the field of Dairy Chemist.
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Fermentation
Book 7 of 11: Chemical & Functional Properties of Food ComponentsLanguage: English
Published by Taylor & Francis Group, 2012
ISBN 10: 1439853347 ISBN 13: 9781439853344
Condition: New. pp. 399 6 This item is printed on demand.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:The complex microbial community in fermented foodsThe generation of the flavor and aroma compounds in fermented foodsThe effect of fermentation on the rheological properties and the color of foodsThe effect of fermentation on bioactivities of foodsHow microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foodsThe fortification of products derived from fermentation processes and technical issues in the production and distribution of such foodsFermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meatFood safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principlesMastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. Presently, he is pursuing his Ph.D. in the field of Dairy Chemist.
