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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Table of 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.