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

Author
Bamforth, Charles W., 1952-
Published
Oxford ; Ames, Iowa : Blackwell Science, 2005.
Physical Description
xvi, 216 pages : illustrations ; 25 cm

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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.
Subject(s)
ISBN
0632059877 (hardback : alk. paper)
Bibliography Note
Includes bibliographical references and index.
View MARC record | catkey: 2994982