000			01882nam a22006137a 4500
003			OSt
005			20250331104400.0
008			250327s2023 nyua b 001 0 eng d
020			_a9781641729895
040			_cQCPL _erda
082			_a664.024
100	1		_aLang, Juliana _eauthor
245	1	0	_aPrinciples of fermentation technology _c/ Juliana Lang
264		1	_aNew York : _bLarsen & Keller, _c[2023]
300			_aviii, 212 pages : _billustrations (chiefly color)
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
490			_aTextbook series
504			_aIncludes bibliographical references and index.
505	0		_aChapter 1. Introduction
505	0		_aFermentation
505	0		_aFermentation and redox potential
505	0		_aFood fermentation
505	0		_aIndustrial fermentation
505	0		_aChapter 2. Types of fermentation
505	0		_aAerobic fermentation
505	0		_aLactic acid fermentation
505	0		_aMixed acid fermentation
505	0		_aAcetone-butanol-ethanol fermentation
505	0		_aSolid state fermentation
505	0		_aFermentative hydrogen production
505	0		_aSuccinic acid fermentation
505	0		_aAlcoholic fermentation
505	0		_aMalolactic fermentation
505	0		_aChapter 3. Microorganisms used in fermentation
505	0		_aYeast
505	0		_aBacteria
505	0		_aChapter 4. Fermented food products
505	0		_aFermented animal products
505	0		_aFermented soy products
505	0		_aPlants-based fermented foods
505	0		_aOther fermented products
505	0		_aChapter 5. Fermented beverages
505	0		_aBeer
505	0		_aWine
505	0		_aCider
505	0		_aKefir
505	0		_aKombucha
505	0		_aFermented tea
505	0		_aSake
650			_aFermentation
942			_2ddc _cBOOK
999			_c25787 _d25786