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Food, fermentation, and micro-organisms

Author: Charles W Bamforth
Publisher: Oxford ; Ames, Iowa : Blackwell Science, ©2005.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Bamforth, Charles W., 1952-
Food, fermentation, and micro-organisms.
Oxford ; Ames, Iowa : Blackwell Science, ©2005
(DLC) 2005003336
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Charles W Bamforth
ISBN: 9780470995266 0470995262 9780470995273 0470995270
OCLC Number: 608623103
Description: 1 online resource (xvi, 216 pages) : illustrations
Contents: 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.
Responsibility: Charles W. Bamforth.
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Abstract:

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  Read more...

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"The coverage includes beer, wine, fortified wines, cider, distilled alcoholic spirits and sake, with vinegar forming a natural final product. In general, the accounts are well-written and easy to Read more...

 
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