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Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Biochemistry and Physiology of Bifidobacteria
This book provides a comprehensive reference work on this ubiquitous group of microorganisms for the biomedical community, and intends to stimulate further research into the biochemistry and physiology of bifidobacteria and their role in health and disease of newborns and even adult human beings. Discussions of bifidobacteria include chapters on nomenclature and taxonomy, ecology, morphology, metabolism, membrane and cell wall structure, clinical applications, metal transport, and future research trends. Each chapter ends with a summary. The book is amply illustrated and extensively referenced.
Soju
The first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.
History of Soy Nutritional Research (1946-1989)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
History of Soybeans and Soyfoods in France (1665-2015)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 145 photographs and illustrations. Free of charge in digital format on Google Books.
