An edition of Food, fermentation, and micro-organisms
(2005)
Food, fermentation, and micro-organisms
by Charles W. Bamforth
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Publish Date
2005
Publisher
Blackwell Science,
Wiley-Blackwell,
Brand: Wiley-Blackwell
Language
English
Pages
216
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| Edition | Availability |
|---|---|
1
Food, fermentation, and micro-organisms
2005, Blackwell Science, Wiley-Blackwell, Brand: Wiley-Blackwell
in English
0632059877 9780632059874
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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.
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| 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 |