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Handbook of Fermented Functional Foods
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Handbook of Fermented Functional Foods Acetate covered clothbound hardcover - 2003 - 1st Edition

by Edward R. Farnworth

  • Used
  • Hardcover
  • first

Description

No Dust JacketBook: There are small blemishes (bubbles) on the acetate surface of the Title Board (photo). The owner's dated signature is on the first free endpaper (photo).The remainder of the publication is in excellent condition. There are no other marks or entries, the page surfaces and edges have no light exposure damage. The boards and margin are firm and tight, and the edges have no rubs or tears from shelf storage." . . . the first state-of-the-art treatment of the production of fermented foods, the microorganisms involved, the changes in composition that occur during fermentation, and most importantly, the effect of these foods and their active ingredients on human health."
Used - Very Good+
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Details

  • Title Handbook of Fermented Functional Foods
  • Author Edward R. Farnworth
  • Binding Acetate covered clothbound hardcover
  • Edition number 1st
  • Edition First Edition
  • Condition Used - Very Good+
  • Pages 390
  • Volumes 1
  • Language ENG
  • Publisher CRC Press, New York
  • Date 2003
  • Illustrated Yes
  • Bookseller's Inventory # 353
  • ISBN 9780849313721 / 0849313724
  • Weight 1.53 lbs (0.69 kg)
  • Dimensions 9.72 x 6.16 x 1.08 in (24.69 x 15.65 x 2.74 cm)
  • Library of Congress Catalog Number 2002191169
  • Dewey Decimal Code 613.28

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First line

The origin of fermented foods is lost in antiquity.