Fermentation Science Health Microbial Technology

A scientific reference on fermented foods. It covers the definition of fermentation, how fermented foods are classified (lactic, alcoholic, acetic and alkaline), wild versus cultured fermentation, microbial ecology and succession, safety and hurdle technology, and the difference between probiotics and fermentation-associated microbes.

A long reference of 151 pages to look things up in, built for readers who want the full picture.

All prices include VAT. Instant download after payment. For information only, not medical advice.