An edition of Food, fermentation, and micro-organisms (2005)

Food, fermentation, and micro-organisms

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Cover of: Food, fermentation, and micro-organisms by Charles W. Bamforth
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Last edited by ImportBot
February 11, 2023 | History
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An edition of Food, fermentation, and micro-organisms (2005)

Food, fermentation, and micro-organisms

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  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Blackwell Science, Wiley-Blackwell, Brand: Wiley-Blackwell
Language
English
Pages
216

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Subjects
Alcoholic beverages, Fermentation, Fermented foods, Food Microbiology, Microbiology, Yeast, Food, microbiology, Alcoholic Beverages

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Edition Availability
Cover of: Food, fermentation, and micro-organisms
Food, fermentation, and micro-organisms
2005, Blackwell Science, Wiley-Blackwell, Brand: Wiley-Blackwell
in English
  • Not in Library
Libraries near you: WorldCat

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Book Details

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.

Edition Notes

Includes bibliographical references and index.

Published in
Oxford, Ames, Iowa

Classifications

Library of Congress
QR151 .B355 2005, QR151 .B355 2005, TP371.44

The Physical Object

Pagination
xvi, 216 p. :
Number of pages
216

ID Numbers

Open Library
OL18248851M
ISBN 10
0632059877
LCCN
2005003336
Library Thing
7103979
Goodreads
1551460

Source records

Better World Books record
Library of Congress MARC record
amazon.com record
ISBNdb
Promise Item

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History

Download catalog record: RDF / JSON
February 11, 2023 Edited by ImportBot import existing book
December 11, 2020 Edited by MARC Bot import existing book
August 1, 2020 Edited by ImportBot import existing book
December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 9, 2009 Created by WorkBot add works page