Food, fermentation, and micro-organisms
By: Charles W. Bamforth.
Publisher: Blackwell Science; Wiley-Blackwell; Brand: Wiley-Blackwell
Published: 2005
Place of publication: Oxford; Ames, Iowa
Language: eng
Number of pages: 216
Subjects: Fermentation.; Fermented foods.; Yeast.; Fermentation.; Food Microbiology.; Alcoholic Beverages -- microbiology.
Notes: Includes bibliographical references and index.
Table of contents: title: The science underpinning food fermentations; title: Beer; title: Wine; title: Fortified wines; title: Cider; title: Distilled alcoholic beverages; title: Flavoured spirits; title: Sake; title: Vinegar; title: Cheese; title: Yoghurt and other fermented milk products; title: Bread; title: Meat; title: Indigenous fermented foods; title: Vegetable fermentations; title: Cocoa; title: Mycoprotein; title: Miscellaneous fermentation products.