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Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth.

By: Bamforth, Charles W, 1952-.
Contributor(s): ebrary, Inc.
Material type: materialTypeLabelBookPublisher: Oxford ; Ames, Iowa : Blackwell Science, c2005Description: xvi, 216 p. : ill.Subject(s): Fermentation | Fermented foods | YeastGenre/Form: Electronic books.DDC classification: 664/.024 Online resources: An electronic book accessible through the World Wide Web; click to view
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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Item type Current location Collection Call number URL Copy number Status Date due Item holds
E-book E-book IUKL Library
Subscripti http://site.ebrary.com/lib/kliuc/Doc?id=10240504 1 Available
Total holds: 0

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.

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