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Source: The Open Library
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1Principles of fermentation technology
By Peter F. Stanbury
“Principles of fermentation technology” Metadata:
- Title: ➤ Principles of fermentation technology
- Author: Peter F. Stanbury
- Language: English
- Number of Pages: Median: 376
- Publisher: ➤ Elsevier Science & Technology Books - Pergamon Press - Elsevier Science & Technology - Pergamon - Butterworth-Heinemann
- Publish Date: ➤ 1984 - 1995 - 1999 - 2013 - 2016
- Publish Location: ➤ Boston - Oxford, U.K - New York - Tarrytown, N.Y., U.S.A - Oxford [Oxfordshire]
“Principles of fermentation technology” Subjects and Themes:
- Subjects: ➤ Fermentation - Food science - Chemical & biochemical - Professional, career & trade -> food technology -> food science - Professional, career & trade -> engineering -> chemical engineering - 034 - 308 - L0140401670 - 030 - 660.28449
Edition Identifiers:
- The Open Library ID: ➤ OL53996692M - OL40426268M - OL33481545M - OL28521235M - OL7972075M - OL3182948M - OL18137265M - OL1108695M
- Online Computer Library Center (OCLC) ID: 31075898 - 223341017 - 10299142
- Library of Congress Control Number (LCCN): 83025665 - 94034036
- All ISBNs: ➤ 1322285926 - 0080244009 - 0080999530 - 0750645016 - 9780080244006 - 9780444634085 - 9781483292915 - 9780080999531 - 9780750645010 - 9780080361314 - 0080361315 - 0080361323 - 9780080361321 - 0080244068 - 9780080244068 - 0444634088 - 1483292916 - 9781322285924
First Setence:
"THE TERM 'fermentation' is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain."
Access and General Info:
- First Year Published: 1984
- Is Full Text Available: Yes
- Is The Book Public: No
- Access Status: Printdisabled
Online Access
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