Rongo Univesity Library catalog › Details for: Food, fermentation, and micro-organisms

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Food, fermentation, and micro-organisms

by Bamforth, Charles W.,

Additional authors: ebrary, Inc.

Published by : Blackwell Science, (Oxford ; | Ames, Iowa :) Physical details: xvi, 216 p. : ill.

Subject(s): Fermentation. | Fermented foods. | Yeast. | Electronic books.

Year: 2005

Online resources:

http://site.ebrary.com/lib/rucke/Doc?id=10240504
- An electronic book accessible through the World Wide Web; click to view

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Includes bibliographical references and index.

The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.

Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.

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