TY  - BOOK
AU  - Lang,Juliana
TI  - Principles of fermentation technology
T2  - Textbook series
SN  - 9781641729895
U1  - 664.024 
PY  - 2023///]
CY  - New York
PB  - Larsen & Keller
KW  - Fermentation
N1  - Includes bibliographical references and index; Chapter 1. Introduction; Fermentation; Fermentation and redox potential; Food fermentation; Industrial fermentation; Chapter 2. Types of fermentation; Aerobic fermentation; Lactic acid fermentation; Mixed acid fermentation; Acetone-butanol-ethanol fermentation; Solid state fermentation; Fermentative hydrogen production; Succinic acid fermentation; Alcoholic fermentation; Malolactic fermentation; Chapter 3. Microorganisms used in fermentation; Yeast; Bacteria; Chapter 4. Fermented food products; Fermented animal products; Fermented soy products; Plants-based fermented foods; Other fermented products; Chapter 5. Fermented beverages; Beer; Wine; Cider; Kefir; Kombucha; Fermented tea; Sake
ER  -