Fermentation: Vital or Chemical Process? / / Joseph Fruton.
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.,...
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Superior document: | History of Science and Medicine Library ; 1 |
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VerfasserIn: | |
Place / Publishing House: | Leiden; , Boston : : BRILL,, 2006. |
Year of Publication: | 2006 |
Edition: | 1st ed. |
Language: | English |
Series: | History of Science and Medicine Library ;
1. |
Physical Description: | 1 online resource (159 p.) |
Notes: | Bibliographic Level Mode of Issuance: Monograph |
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Table of Contents:
- Acknowledgements
- Introduction
- 1. Aristotle to Paracelsus
- 2. Van Helmont to Black
- 3. Lavoisier to Fischer
- 4. The Buchners to the Warburg Group
- Conclusion
- Bibliography
- Index.