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Fermentation in Food Chemistry
Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the absence of oxygen to generate alcohol and carbon dioxide. Humans have been exploiting fermentation for making bread, wine, beer, and many types of food.
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More about this material
- Material Type:
- Open (Access) Textbook
- Date Added to MERLOT:
- August 13, 2024
- Date Modified in MERLOT:
- August 13, 2024
- Author:
- Kate Graham, College of Saint Benedict/Saint John's University
- Submitter:
-
Cathy Swift
- Primary Audience:
- College General Ed, College Lower Division
- Technical Format:
- Website
- Mobile Compatibility:
- Not specified at this time
- Language:
- English
- Cost Involved:
- No
- Source Code Available:
- Unknown
- Creative Commons:
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This work is licensed under a Attribution-NonCommercial 4.0 International
