Food, fermentation, and micro-organisms / Charles W. Bamforth.
By: Bamforth, Charles W
.
Publisher: Oxford, UK : Blackwell Science, c2005Description: xvi, 216 p. : ill. ; 25 cm.ISBN: 9780632059874 (hbk.); 0632059877 (hbk.).Subject(s): Fermentation | Fermented foods | YeastDDC classification: 664.024
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.
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 664.024 BAM 2005 (Browse shelf) | Available | SBSxx,36100,03,GR | 5000098751 |
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.