Food, fermentation, and micro-organisms / Charles W. Bamforth.
Material type:
TextPublication details: Oxford ; Blackwell Science, 2005Edition: 1st edDescription: xvi, 216 p. : ill. ; 25 cmISBN: 9788126549771Subject(s): Fermentation | Fermented foods | Yeast | Fermentation | Food Microbiology | Alcoholic Beverages -- microbiologyDDC classification: 664/.024
Contents:
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
| Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
General Books Science Library
|
Science Library, Sikkim University Science Library General Section | 664/.024 BAM/F (Browse shelf(Opens below)) | Available | Books For SU Science Library | 45494 |
Total holds: 0
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
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