{ "item_title" : "On Fermentation (1876)", "item_author" : [" P. Schutzenberger "], "item_description" : "On Fermentation is a scientific book written by P. Schutzenberger in 1876. The book is a comprehensive study of the process of fermentation, which is the chemical breakdown of organic substances by microorganisms. The author explores the history of fermentation, its various types, and the chemical reactions that occur during the process. The book also delves into the role of microorganisms in fermentation and their importance in the food and beverage industry. Schutzenberger's work provides a detailed analysis of the chemical and biological processes involved in fermentation, making this book an essential resource for students and professionals in the field of microbiology and food science. The book is written in a clear and concise style, making it accessible to readers with a basic understanding of chemistry and biology. Overall, On Fermentation is a valuable reference for anyone interested in the science behind the production of fermented foods and beverages.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.", "item_img_path" : "https://covers4.booksamillion.com/covers/bam/1/16/398/018/1163980188_b.jpg", "price_data" : { "retail_price" : "33.95", "online_price" : "33.95", "our_price" : "33.95", "club_price" : "33.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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