{"product_id":"fermented-foods-part-i-taylor-francis-ltd-9780367737450-biochemistry-and-biotechnology","title":"Fermented Foods, Part I","description":"\u003cp\u003eDiscover the fascinating world of fermented foods with \u003cstrong\u003eFermented Foods, Part I\u003c\/strong\u003e, published by \u003cstrong\u003eTaylor \u0026amp; Francis Ltd\u003c\/strong\u003e in 2020. This comprehensive volume, spanning 400 pages, is the first installment of a three-part series that explores the biochemical and biotechnological applications of fermented foods. Dive deep into the roles of acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi, and learn how these microorganisms enhance the functional properties of various fermented products. Ideal for food scientists, nutritionists, and culinary enthusiasts alike, this book offers valuable insights into the science behind fermentation. Elevate your understanding of food technology and the transformative power of fermentation with this essential read.\u003c\/p\u003e","brand":"Bookshop","offers":[{"title":"Default Title","offer_id":52274651332950,"sku":"9780367737450","price":61.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9780367737450.jpg?v=1767813347","url":"https:\/\/www.englishbook.fi\/products\/fermented-foods-part-i-taylor-francis-ltd-9780367737450-biochemistry-and-biotechnology","provider":"Bookshop","version":"1.0","type":"link"}