Food, fermentation, and micro-organisms / ǂcCharles W. Bamforth, David J. Cook.
Bamforth, Charles W., 1952- author.; Cook, David J., 1965-, author.; Credo Reference (Firm), distributor.
2019
TP371.44 .B36 2022eb
Available Online

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Title Food, fermentation, and micro-organisms / ǂcCharles W. Bamforth, David J. Cook.
Author Bamforth, Charles W., 1952- author.
Edition [Enhanced Credo edition]
ISBN 9781803161389 (electronic book)
1405198729 print
9781405198721 print
Published Hoboken, NJ : John Wiley & Sons, Inc., 2019.
Boston, Massachusetts : Credo Reference, 2022.
Language English
Description 1 online resource (26 entries) : 120 images
Call Number TP371.44 .B36 2022eb
Dewey Decimal Classification 664.024
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Available Note Also available in print version.
Source of Description Description based on print version record.
Added Author Cook, David J., 1965-, author.
Added Corporate Author Credo Reference (Firm), distributor.
Available in Other Form Print version: 9781405198721
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
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The science underpinning food fermentations
Beer
Wine
Fortified wines
Cider
Distilled alcoholic beverages
Vodka, flavoured spirits and liqueurs
Sake
Vinegar
Cheese
Yoghurt and other fermented milk products
Bread
Meat
Indigenous fermented foods
Vegetable fermentations
Cocoa
Microbial biomass protein
Miscellaneous fermentation products.

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