|
|
|
|
| LEADER |
00000cam a2200000 i 4500 |
| 001 |
on1046472093 |
| 003 |
OCoLC |
| 005 |
20240909213021.0 |
| 006 |
m o d |
| 007 |
cr ||||||||||| |
| 008 |
180706r20182014nyu fob o001 0 eng d |
| 040 |
|
|
|a STBDS
|b eng
|e rda
|e pn
|c STBDS
|d OCLCO
|d OCLCF
|d YDX
|d OTZ
|d BRX
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
|d OCLCQ
|
| 019 |
|
|
|a 1048934779
|
| 020 |
|
|
|a 9780199357390
|q (ebook)
|
| 020 |
|
|
|a 0199357390
|
| 020 |
|
|
|z 9780199742707
|
| 020 |
|
|
|z 0199742707
|
| 035 |
|
|
|a (OCoLC)1046472093
|z (OCoLC)1048934779
|
| 050 |
|
4 |
|a TP371.44
|b .O94 2018
|
| 049 |
|
|
|a HCDD
|
| 245 |
0 |
4 |
|a The Oxford handbook of food fermentations /
|c edited by Charles W. Bamforth and Robert E. Ward.
|
| 246 |
3 |
0 |
|a Handbook of food fermentations
|
| 246 |
3 |
0 |
|a Food fermentations
|
| 264 |
|
1 |
|a New York :
|b Oxford University Press,
|c 2018.
|
| 300 |
|
|
|a 1 online resource (xi, 805 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Oxford handbooks online
|
| 500 |
|
|
|a Previously issued in print: 2014.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 505 |
0 |
0 |
|t Beer /
|r Tom Shellhammer --
|t Vegetables /
|r BJB Wood --
|t Breads and other baked goods /
|r E. Zannini, A. Moroni, M. Belz, A. Faltermaier, K.E. Arendt --
|t Meat /
|r FK Lücke --
|t Fish /
|r Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara, Jae W. Park --
|t Asian Foods-natto, fish sauce, tofu, kimchi /
|r R Nout, Bei-Zhong Han, Cherl-Ho Lee --
|t Cocoa /
|r Rosane Freitas Schwan, Disney Ribeiro Dias --
|t Tea /
|r P Owuor --
|t Coffee /
|r Rosane Freitas Schwan, Cristina Ferreira Silva, Luis Roberto Batista --
|t Fermentations to produce flavors and other components for use in foods /
|r Robert B. Ward --
|t Microbial biomass protein /
|r Mauricio Mora-Pale, Mariano García-Garibay, Eduardo Barzana --
|t Wine /
|r David Jeffery, Kerry Wilkinson --
|t Cider and Perry /
|r AGH Lea --
|t Whisky /
|r Frances Jack --
|t Brandy/Cognac/Armagnac /
|r N.V. Bougas, P. van Rensburg, C.L.C. Snyman, M.G. Lambrechts --
|t Rum /
|r L Fahrasmane --
|t Liqueurs /
|r M.L. González-Sanjosé --
|t Vinegar /
|r Maria Plessi, Giulia Papotti --
|t Other dairy products-yogurt, kiefer, koumiss /
|r Nagendra Shah.
|
| 520 |
8 |
|
|a This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).
|
| 521 |
|
|
|a Specialized.
|
| 588 |
0 |
|
|a Print version record.
|
| 650 |
|
0 |
|a Fermented foods.
|
| 650 |
|
7 |
|a Fermented foods
|2 fast
|
| 700 |
1 |
|
|a Bamforth, Charles W.,
|d 1952-
|e editor.
|1 https://id.oclc.org/worldcat/entity/E39PBJqqx9BrXt9JJbMR8Y9qwC
|
| 700 |
1 |
|
|a Ward, Robert E.
|q (Robert Edwin),
|d 1968-
|e editor.
|1 https://id.oclc.org/worldcat/entity/E39PCjyWKXxJyMVXCQgfh4kFcd
|
| 758 |
|
|
|i has work:
|a The Oxford handbook of food fermentations (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGFWDtBbvcdMkpWFyX8hRC
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version :
|z 9780199742707
|
| 830 |
|
0 |
|a Oxford handbooks online.
|
| 856 |
4 |
0 |
|u https://holycross.idm.oclc.org/login?auth=cas&url=https://academic.oup.com/edited-volume/34289
|y Click for online access
|
| 903 |
|
|
|a OUP-HBPHYSICS2018
|
| 994 |
|
|
|a 92
|b HCD
|