Bamforth, Charles W. <br/><br/>
Food, fermentation, and micro-organisms / 
Charles W. Bamforth. 
 - 1st ed. 
 - Oxford ;  Blackwell Science,  2005. 
 - xvi, 216 p. :  ill. ;  25 cm. 
<br/><br/>Chapter 1 The science underpinning food fermentations<br/>Chapter 2 Beer<br/>Chapter 3 Wine<br/>Chapter 4 Fortified wines<br/>Chapter 5 Cider<br/>Chapter 6 Distilled alcoholic beverages<br/>Chapter 7 Flavoured spirits<br/>Chapter 8 Sake<br/>Chapter 9 Vinegar<br/>Chapter 10 Cheese<br/>Chapter 11 Yoghurt and other fermented milk products<br/>Chapter 12 Bread<br/>Chapter 13 Meat<br/>Chapter 14 Indigenous fermented foods<br/>Chapter 15 Vegetable fermentations<br/>Chapter 16 Cocoa<br/>Chapter 17 Mycoprotein<br/>Chapter 18 Miscellaneous fermentation products 
<br/><br/><label>ISBN: </label>9788126549771 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Fermented foods<br/>Yeast<br/>Fermentation<br/>Food Microbiology<br/>Alcoholic Beverages--microbiology
<br/><br/><label>Dewey Class. No.: </label>664/.024  / BAM/F