Fermentation Technology by Ray Medina - Hardcover

Inhaltsangabe

Fermentation is the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast or any group of chemical reactions induced by living or nonliving ferments that split complex organic compounds into relatively simple substances. In fermentation a chemical change is brought on by the action of microscopic yeast, molds and bacteria. Fermentation is the process involving the biochemical activity of organisms, during their growth, development, reproduction, even senescence and death.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.