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The Enigma of Ferment
Language: en
Pages: 170
Authors: Ulf Lagerkvist
Categories: Science
Type: BOOK - Published: 2005 - Publisher: World Scientific

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This popular account of the history of ferment takes the reader on a fascinating journey from its obscure origins in medieval medicine and alchemy to the modern
Cured, Smoked, and Fermented
Language: en
Pages: 392
Authors: Helen Saberi
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher: Oxford Symposium

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Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Traditionally Fermented Foods
Language: en
Pages: 227
Authors: Shannon Stonger
Categories: Cooking
Type: BOOK - Published: 2017-05-09 - Publisher:

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Stronger and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, she relies on fo
Ferments and Their Actions
Language: en
Pages: 364
Authors: Carl Oppenheimer
Categories: Bibliography
Type: BOOK - Published: 1901 - Publisher:

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Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy
Language: en
Pages: 318
Authors: Rajesh K. Sani
Categories: Science
Type: BOOK - Published: 2017-06-23 - Publisher: Springer

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This book introduces fundamentals of enzymatic processes, various renewable energy resources and their pretreatment processes. It presents in-depth review of ex