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Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth.

By: Contributor(s): Material type: TextPublication details: Oxford ; Ames, Iowa : Blackwell Science, c2005.Description: xvi, 216 p. : illSubject(s): Genre/Form: DDC classification:
  • 664/.024 22
LOC classification:
  • QR151 .B355 2005eb
Online resources:
Contents:
The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.
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Includes bibliographical references and index.

The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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