Full title: Food, fermentation and micro-organisms / Charles W. Bamforth.

Author/creator: Bamforth, Charles W., 1952-.

Date: 2005..

Call Numbers: N664.024/12

Record Identifier: 74VKmJryNv6y

Language: English

Formats: Books

Contents: xvi, 215 p. : ill. ; 25 cm., 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. 12. Bread -- Ch. 13. Meat -- Ch. 14. Indigenous fermented foods -- Ch. 15. Vegetable fermentations -- Ch. 16. Cocoa -- Ch. 17. Mycoprotein -- Ch. 18. Miscellaneous fermentation products.

Publishers: Oxford ; Ames, IA : Blackwell Science, 2005.

Notes: Includes bibliographical references and index.

Permalink: https://collection.sl.nsw.gov.au/record/74VKmJryNv6y

DDC: 664.024

MMS ID: 991020539909702626