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
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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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