Food, fermentation, and micro-organisms / Charles W. Bamforth.
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| Year of Publication: | 2005 |
| Language: | English |
| Online Access: | |
| Physical Description: | xvi, 216 p. :; ill. |
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| 008 | 050205s2005 enka sb 001 0 eng | ||
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| 020 | |z 9780632059874 (hardback : alk. paper) | ||
| 020 | |z 0632059877 (hardback : alk. paper) | ||
| 035 | |a (MiAaPQ)500351146 | ||
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| 040 | |a MiAaPQ |c MiAaPQ |d MiAaPQ | ||
| 050 | 4 | |a QR151 |b .B355 2005 | |
| 082 | 0 | 4 | |a 664/.024 |2 22 |
| 100 | 1 | |a Bamforth, Charles W., |d 1952- | |
| 245 | 1 | 0 | |a Food, fermentation, and micro-organisms |h [electronic resource] / |c Charles W. Bamforth. |
| 260 | |a Oxford ; |a Ames, Iowa : |b Blackwell Science, |c c2005. | ||
| 300 | |a xvi, 216 p. : |b ill. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Fermented foods. | |
| 650 | 0 | |a Yeast. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=351146 |z Click to View |