Answer to the first post:

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This is>
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A. G. (30.10.2013 0:01) :
I decided to update the books on the reader.
The chemistry section. There are really cool science-pop books.
But!
This is!!! to
What is it???! to
Physical and chemical bases of salting and fermentation of vegetables.
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My friend once wrote a course on the topic: "Denaturation of proteins in the thermal processing of classical shnizel". There are charts, conclusions, dependencies of temperature and duration of exposure, etc.
His specialization is "Food Technology".

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There is such a specialty, food technology engineer. So, they have to study and not books in which, by the way, there is nothing funny. Because salting or fermentation is, roughly speaking, a set of physical and chemical processes.

I, for example, when I finished the 4th course of food universe, in the course I described the technological process of cooking sugar beet, which I had to cook, in laboratory conditions. Here is this.