The Science of Fermentation
Dublin Core
Title
The Science of Fermentation
Subject
Food and beverage technology
Description
Fermentation technology is of great importance due to its ability to generate scientific advances in many disciplines. Specifically, it is used in the production of food, medicine, and chemicals in a sustainable and efficient manner. This science allows for innovation in the medical sector, as it is used in the production of vaccines, antibiotics, and other essential medicines. In the field of food, it allows for the development of new food products, improves the bioavailability of nutrients, and increases the shelf life of food.
Creator
María Chávarri Hueda
Source
https://mts.intechopen.com/storage/books/13444/authors_book/authors_book.pdf
Publisher
IntechOpen
Date
2024
Contributor
Mustabsyirah
Rights
Creative Commons
Format
PDF
Language
English
Type
Textbooks
Files
Collection
Citation
María Chávarri Hueda, “The Science of Fermentation,” Open Educational Resource (OER) - USK Library, accessed August 3, 2026, https://oer.usk.ac.id/items/show/10000.