Food, fermentation, and micro-organisms

Food, fermentation, and micro-organisms

Bibliographic Details
Main Author: Bamforth, Charles W. , 1952- (Author)
Format: Book
Language:English
Published: Oxford ; Ames, Iowa : Blackwell Science , c2005
Subjects:
Fermentation
Fermented foods
Yeast
Food of animal origin > Safety measures
Alcoholic Beverage > microbiology
Online Access:Table of contents
Contributor biographical information
Table of Contents:
  • 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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