Food, fermentation, and micro-organisms
Bamforth, Charles W., 1952-2022
eBook
Abstract: Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.
Main title:
Food, fermentation, and micro-organisms / ǂcCharles W. Bamforth, David J. Cook.
Author:
Edition:
[Enhanced Credo edition]
Imprint:
Hoboken, NJ : John Wiley & Sons, Inc., 2019.Boston, Massachusetts : Credo Reference, 2022.
Collation:
1 online resource (26 entries) : 120 images ; digital files.
Notes:
Includes bibliographical references and index.Also available in print version.Description based on title page of print version.
System details:
Mode of access: World Wide Web.
Linking notes:
Print version:
Contents:
The science underpinning food fermentationsBeerWineFortified winesCiderDistilled alcoholic beveragesVodka, flavoured spirits and liqueursSakeVinegarCheeseYoghurt and other fermented milk productsBreadMeatIndigenous fermented foodsVegetable fermentationsCocoaMicrobial biomass proteinMiscellaneous fermentation products.
Access restrictions:
Access restricted to authorized users and institutions.
ISBN:
9781803161389 (electronic version)1405198729 (print)9781405198721 (print)
Dewey class:
664.024
LC class:
TP371.44
Language:
English
BRN:
587219
Electronic access:
Food, fermentation, and micro-organisms - Click here for electronic version: