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Télécharger le livre : Chemistry and Technology of Honey Production
Ettore Baglio
Chemistry and Technology of Honey Production
This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are...
Editeur : Springer
Parution : 2017-09-25
Collection : SpringerBriefs in Molecular Science
Format(s) : PDF, ePub
63,29 €
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Télécharger le livre : Chemistry and Technology of Yoghurt Fermentation
Ettore Baglio
Chemistry and Technology of Yoghurt Fermentation
This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus...
Editeur : Springer
Parution : 2014-06-03
Collection : SpringerBriefs in Molecular Science
Format(s) : ePub
52,74 €
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