Food, fermentation, and micro-organisms /
Bamforth, Charles W., 1952-
Food, fermentation, and micro-organisms / Charles W. Bamforth - Oxford : Blackwell Science, 2005 - xvi, 216 p. : ill. ; 25 cm.
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
0632059877 (hardback : alk. paper) RM651.70
2005-003336
Fermentation
Fermented foods
Yeast
Fermentation
Food microbiology
Alcoholic Beverages--microbiology
Food, fermentation, and micro-organisms / Charles W. Bamforth - Oxford : Blackwell Science, 2005 - xvi, 216 p. : ill. ; 25 cm.
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
0632059877 (hardback : alk. paper) RM651.70
2005-003336
Fermentation
Fermented foods
Yeast
Fermentation
Food microbiology
Alcoholic Beverages--microbiology