Bamforth, Charles W., 1952-
Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth. - Oxford ; Ames, Iowa : Blackwell Science, c2005. - xvi, 216 p. : ill.
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.
Electronic reproduction.
Palo Alto, Calif. :
ebrary,
2013.
Available via World Wide Web.
Access may be limited to ebrary affiliated libraries.
Fermentation.
Fermented foods.
Yeast.
Electronic books.
QR151 / .B355 2005eb
664/.024
Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth. - Oxford ; Ames, Iowa : Blackwell Science, c2005. - xvi, 216 p. : ill.
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.
Electronic reproduction.
Palo Alto, Calif. :
ebrary,
2013.
Available via World Wide Web.
Access may be limited to ebrary affiliated libraries.
Fermentation.
Fermented foods.
Yeast.
Electronic books.
QR151 / .B355 2005eb
664/.024