Bamforth, Charles W.,  1952- <br/><br/>
Food, fermentation, and micro-organisms / 
Charles W. Bamforth. 
 - Oxford ;  Ames, Iowa :  Blackwell Science,  c2005. 
 - xvi, 216 pages . :  illustrations. ;  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 (hardback : alk. paper) 0632059877 (hardback : alk. paper) 
<br/><br/><label>LCCN: </label>2005003336 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods.<br/>Fermentation.<br/>Yeast.<br/>Microorganisms.<br/>Fermentation.<br/>Food Microbiology.<br/>Alcoholic Beverages--microbiology.
<br/><br/><label>LC Class. No.: </label>QR151  / .B355 2005 
<br/><br/><label>Dewey Class. No.: </label>664/.024 
<br/><br/><label>National Library of Medicine Call No.: </label>QW 85  / B199 2005