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The Soluble Ferments and Fermentation J. Reynolds Green
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The Soluble Ferments and Fermentation
J. Reynolds Green
First published in 1901 this book examines the relations between fermentation and the general metabolic phenomena of living organisms. The book reviews then-current research into the role of enzymes in fermentation as well as in other chemical reactions such as jelly-formation and the digestion of fat.
530 pages, black & white illustrations
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 2 de enero de 2014 |
| ISBN13 | 9781107673953 |
| Editores | Cambridge University Press |
| Páginas | 530 |
| Dimensiones | 229 × 151 × 36 mm · 796 g |
| Lengua | Inglés |
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