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20221115093000.0 |
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090525s2005 enk eng |
| 020 |
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|a 0632059877 (hardback : alk. paper)
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| 020 |
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|a 9780632059874 (hardback : alk. paper)
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|a QW 85
|b B199f 2005
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|a QR151
|b .B355 2005
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|a Bamforth, Charles W. ,
|d 1952- ,
|e author
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|a Food, fermentation, and micro-organisms
|c Charles W. Bamforth
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|a Oxford ;
|a Ames, Iowa :
|b Blackwell Science ,
|c c2005
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| 300 |
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|a xvi, 216 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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|a 1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Flavoured spirits -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Mycoprotein -- 18. Miscellaneous fermentation products.
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|a Fermentation
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|a Fermented foods
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|a Yeast
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|a Fermentation
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|a Food of animal origin
|x Safety measures
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| 650 |
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|a Alcoholic Beverage
|x microbiology
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|3 Table of contents
|u http://www.loc.gov/catdir/toc/ecip057/2005003336.html
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|3 Contributor biographical information
|u http://www.loc.gov/catdir/enhancements/fy0802/2005003336-b.html
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| 999 |
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|a 1000127903
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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