| 000 | 01880cam a22003854a 4500 | ||
|---|---|---|---|
| 999 |
_c192033 _d192033 |
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| 020 | _a9788126549771 | ||
| 040 | _cCUS | ||
| 082 | 0 | 0 |
_a664/.024 _bBAM/F |
| 100 | 1 | _aBamforth, Charles W. | |
| 245 | 1 | 0 |
_aFood, fermentation, and micro-organisms / _cCharles W. Bamforth. |
| 250 | _a1st ed. | ||
| 260 |
_aOxford ; _bBlackwell Science, _c2005. |
||
| 300 |
_axvi, 216 p. : _bill. ; _c25 cm. |
||
| 505 | 0 | _aChapter 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 | |
| 650 | 0 | _aFermentation | |
| 650 | 0 | _aFermented foods | |
| 650 | 0 | _aYeast | |
| 650 | 1 | 2 | _aFermentation |
| 650 | 1 | 2 | _aFood Microbiology |
| 650 | 2 | 2 |
_aAlcoholic Beverages _xmicrobiology |
| 942 | _cSC79 | ||