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. |
|---|---|
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Leiden ; Boston :
Brill,
2006.
|
| 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. |
Съдържание:
- Introduction
- Aristotle to Paracelsus
- Van Helmont to Black
- Lavoisier to Fischer
- The Buchners to the Warburg Group
- Conclusion
- Index of Personal Names.