Bamforth, Charles W.,  1952- <br/><br/>
Food, fermentation, and micro-organisms / 
Charles W. Bamforth. 
 - Oxford, UK :  Blackwell Science,  c2005. 
 - xvi, 216 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780632059874 (hbk.) 0632059877 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation.<br/>Fermented foods.<br/>Yeast.
<br/><br/><label>Dewey Class. No.: </label>664.024  / BAM 2005