On Fermentation, Vol. 20 (Classic Reprint) - Couverture souple

Name: On Fermentation, Vol. 20 (Classic Reprint)
Author: P. Sch�tzenberger
ISBN: 9781330749869

P. Sch�tzenberger

9781330749869: On Fermentation, Vol. 20 (Classic Reprint)

Couverture souple

ISBN 10 : 1330749863 ISBN 13 : 9781330749869

Editeur : Forgotten Books, 2018

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Explore the science behind fermentation and the life of yeasts, revealed through classic experiments.

This volume surveys how fermentation works in fruits, seeds, and leaves, showing how living organisms drive sugar into alcohol and gas. It also traces Pasteur’s pivotal experiments and the emerging view of fermentation as a life-based, not just chemical, process.

What you’ll experience

Clear explanations of how fermentation relates to living cells and their needs

Accounts of early experiments with fruits and the conditions that halt or resume fermentation

Descriptions of yeast, bacteria, and their roles in producing alcohol and gas

Historical context for the development of the science of fermentation

Ideal for readers curious about the origins of fermentation science and its practical implications in food, drink, and industry.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Forgotten Books
Date d'�dition: 2018
Langue: anglais
ISBN 10: 1330749863
ISBN 13: 9781330749869
Reliure: Broch�
Nombre de pages: 352
Coordonn�es du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com
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On Fermentation, Vol. 20 (Classic Reprint)

P. Schützenberger

Edit� par Forgotten Books, 2018

ISBN 10 : 1330749863 ISBN 13 : 9781330749869

Neuf Paperback

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Vendeur : Forgotten Books, London, Royaume-Uni

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Paperback. Etat : New. Print on Demand. This book examines the phenomenon of fermentation, which is a chemical process typically resulting in the production of alcohol. It focuses particularly on the fundamental concepts of fermentation, identifying the various organisms that can cause fermentation, as well as the chemical changes they bring about. The author covers the historical development of fermentation research and discusses the theories proposed by scientists like Pasteur and Liebig. The book also delves into the practical applications of fermentation in industries such as brewing and winemaking, exploring how researchers have harnessed the power of fermentation to create a wide range of products. Overall, the book provides a comprehensive understanding of the science behind fermentation, its historical significance, and its practical applications. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N� de r�f. du vendeur 9781330749869_0

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