Food, fermentation and micro-organisms / Charles W. Bamforth.
Food, fermentation and micro-organisms / Charles W. Bamforth.
About this item
Full title
Author / Creator
Publisher
Oxford ; Ames, IA : Blackwell Science, 2005.
Date
2005.
Call Numbers
N664.024/12
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
xvi, 215 p. : ill. ; 25 cm.
Contents
Ch. 1. The science underpinning food fermentations -- Ch. 2. Beer -- Ch. 3. Wine -- Ch. 4. Fortified wines -- Ch. 5. Cider -- Ch. 6. Distilled alcoholic beverages -- Ch. 7. Flavoured spirits -- Ch. 8. Sake -- Ch. 9. Vinegar -- Ch. 10. Cheese -- Ch. 11. Yoghurt and other fermented milk products -- Ch...
Publication information
Publisher
Oxford ; Ames, IA : Blackwell Science, 2005.
Place of Publication
England
Date Published
2005.
Subjects
More information
Scope and Contents
Summary
"Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs." "Professor Charles Bamforth covers all known food applications of fermentation. Beginning wi...
Alternative Titles
Full title
Food, fermentation and micro-organisms / Charles W. Bamforth.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Includes bibliographical references and index.
Contextual Information
Other version (online)
Identifiers
Primary Identifiers
Call Numbers
N664.024/12
Record Identifier
74VKmJryNv6y
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VKmJryNv6y
Other Identifiers
ISBN
9780632059874 (hardback : alk. paper)
0632059877 (hardback : alk. paper)
DDC
664.024
MMS ID
991020539909702626
