TY  - BOOK
AU  - Bamforth,Charles W.
TI  - Food, fermentation, and micro-organisms
SN  - 9788126549771
U1  - 664/.024 
PY  - 2005///
CY  - Oxford
PB  - Blackwell Science
KW  - Fermentation
KW  - Fermented foods
KW  - Yeast
KW  - Food Microbiology
KW  - Alcoholic Beverages
KW  - microbiology
N1  - Chapter 1 The science underpinning food fermentations
Chapter 2 Beer
Chapter 3 Wine
Chapter 4 Fortified wines
Chapter 5 Cider
Chapter 6 Distilled alcoholic beverages
Chapter 7 Flavoured spirits
Chapter 8 Sake
Chapter 9 Vinegar
Chapter 10 Cheese
Chapter 11 Yoghurt and other fermented milk products
Chapter 12 Bread
Chapter 13 Meat
Chapter 14 Indigenous fermented foods
Chapter 15 Vegetable fermentations
Chapter 16 Cocoa
Chapter 17 Mycoprotein
Chapter 18 Miscellaneous fermentation products
ER  -