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Food, fermentation, and micro-organisms / Charles W. Bamforth.

By: Material type: TextTextPublication details: Oxford ; Ames, Iowa : Blackwell Science, c2005.Description: xvi, 216 pages . : illustrations. ; 25 cmISBN:
  • 9780632059874 (hardback : alk. paper)
  • 0632059877 (hardback : alk. paper)
Subject(s): DDC classification:
  • 664/.024 22
LOC classification:
  • QR151 .B355 2005
NLM classification:
  • QW 85
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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Holdings
Item type Current library Call number Status Barcode
Loan College of Health Science First Floor QR 151 .B355 2005 (Browse shelf(Opens below)) Available 20123337
Loan College of Health Science First Floor QM 151 .B355 2005 (Browse shelf(Opens below)) Available 20123338

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.

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