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00000cam a2200000Mu 4500 |
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ocn476170780 |
| 003 |
OCoLC |
| 005 |
20241006213017.0 |
| 006 |
m o d |
| 007 |
cr mn|---||||| |
| 008 |
091207s2007 xx o 000 0 eng d |
| 040 |
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|a EBLCP
|b eng
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|c EBLCP
|d BTCTA
|d MERUC
|d OCLCQ
|d UKDOC
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| 019 |
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|a 230185963
|a 437218442
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| 020 |
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|a 9780470995266
|q (electronic bk.)
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| 020 |
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|a 0470995262
|q (electronic bk.)
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| 035 |
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|a (OCoLC)476170780
|z (OCoLC)230185963
|z (OCoLC)437218442
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| 050 |
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4 |
|a QR151.B355 2005
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| 049 |
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|a HCDD
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| 100 |
1 |
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|a Bamforth, Charles W.,
|d 1952-
|1 https://id.oclc.org/worldcat/entity/E39PBJqqx9BrXt9JJbMR8Y9qwC
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| 245 |
1 |
0 |
|a Food, Fermentation and Micro-organisms.
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| 260 |
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|a Chichester :
|b John Wiley & Sons,
|c 2007.
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| 300 |
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|a 1 online resource (234 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 520 |
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|a Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermenta.
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| 505 |
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|a Food, Fermentation and Micro-organisms; Contents; Preface; Acknowledgements; Introduction; 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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| 588 |
0 |
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|a Print version record.
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| 650 |
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0 |
|a Fermentation.
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| 650 |
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|a Fermented foods.
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| 650 |
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|a Yeast.
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| 650 |
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7 |
|a Fermentation
|2 fast
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| 650 |
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|a Fermented foods
|2 fast
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| 650 |
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7 |
|a Yeast
|2 fast
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| 758 |
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|i has work:
|a Food, fermentation and micro-organisms (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCH36ycCtJMhbw9xQdG4d6X
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
1 |
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|z 9780632059874
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=351146
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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