Recomienda este artículo a tus amigos:
The Art and Science of Coffee Fermentation: A Guide to Biotransformation Marcel Hackler
The Art and Science of Coffee Fermentation: A Guide to Biotransformation
Marcel Hackler
The authors’ combined expertise and shared enthusiasm for coffee are reflected throughout this manuscript, offering readers a unique blend of practical and scientific perspectives on coffee fermentation. By the end, readers will understand that coffee, much like sauerkraut, sourdough, and kimchi, is a fermented product.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 10 de junio de 2025 |
| ISBN13 | 9783031915987 |
| Editores | Springer International Publishing AG |
| Páginas | 118 |
| Dimensiones | 203 × 126 × 9 mm · 146 g |
| Lengua | Alemán |