Abstract
PROBABLY no subject in the whole of the vast domain of biology exceeds this in interest, and certainly none transcends it in the importance of its bearings on the doings of the human race. The bread and cheese we eat, the beer and wine we drink, are entirely dependent on these ferments for their preparation; and the same is true of the processes of digestion which render their products assimilable into the plant or animal economy.
The Soluble Ferments and Fermentation.
By J. Reynolds Green Pp. xiv + 480. (Cambridge University Press, 1899.)
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The Soluble Ferments and Fermentation. Nature 60, 361–363 (1899). https://doi.org/10.1038/060361a0
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DOI: https://doi.org/10.1038/060361a0
