Name: Principles of Fermentation Technology (en Inglés)
Price: 178360.00 CLP
Availability: InStock
Author: Lang, Juliana
ISBN: 9781641726764

portada Principles of Fermentation Technology (en Inglés)

Formato

Libro Físico

Ilustrado por

Juliana Lang

Editorial

Larsen and Keller Education

Autor

Lang, Juliana

Año

2021

Idioma

Inglés

N° páginas

220

Encuadernación

Tapa Dura

Dimensiones

25.4 x 17.8 x 1.4 cm

Peso

0.60 kg.

ISBN13

9781641726764

Categorías

Ingeniería y procesos de transformación alimentaria

Principles of Fermentation Technology (en Inglés)

Juliana Lang (Ilustrado por) · Larsen and Keller Education · Tapa Dura

Libro Nuevo

$ 178.360

$ 297.270

Ahorras: $ 118.910

40% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 31 de Mayo y el Jueves 06 de Junio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Principles of Fermentation Technology (en Inglés)"

The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred to as fermentation. It plays an important role in food production where it includes microorganisms for bringing desirable changes to a foodstuff or beverage. Fermentation is the primary means of producing ATP within microorganisms through the degradation of organic nutrients anaerobically. Some of the major products, which are produced using the process of fermentation are ethanol lactic acid and hydrogen gas. The procedures used within industrial fermentation are classified into batch and batch-fed procedures. The different ingredients are combined and the reactions proceed without any interference in the batch procedure. During the fed-batch procedure, a few ingredients are added during the process of fermentation. This book presents the complex subject of fermentation in the most comprehensible and easy to understand language. Different approaches, evaluations and methodologies on fermentation have been included herein. Experts and students actively engaged in this field will find this book full of crucial and unexplored concepts.