Food, fermentation, and micro-organisms - Bamforth, Charles W., 1952-; ebrary, Inc. (Oxford ; Ames, Iowa : Blackwell Science, 2005)
The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.
Includes bibliographical references and index.
Electronic reproduction.
Keywords: Fermentation; Fermented foods; Yeast; Electronic books