Fermentation : vital or chemical process? /
Human knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D.,...
| Основен автор: | Fruton, Joseph S. 1912-2007. |
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| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Leiden ; Boston :
Brill,
2006.
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| Серия: |
History of science and medicine library ;
v. 1. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232350 |
| Подобни документи: |
Print version::
Fermentation. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=232350 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
QP601 .F78 2006eb |
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