01617nam a22003374a 4500 ebr10240504 CaPaEBR m u cr cn||||||||| 050205s2005 enka sb 001 0 eng 2005003336 9780632059874 (hardback : alk. paper) 0632059877 (hardback : alk. paper) CaPaEBR CaPaEBR (OCoLC)608623103 QR151 .B355 2005eb 664/.024 22 Bamforth, Charles W., 1952- Food, fermentation, and micro-organisms [electronic resource] / Charles W. Bamforth. Oxford ; Ames, Iowa : Blackwell Science, c2005. xvi, 216 p. : ill. Includes bibliographical references and index. 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. Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Fermentation. Fermented foods. Yeast. Electronic books. local ebrary, Inc. http://site.ebrary.com/lib/rucke/Doc?id=10240504 An electronic book accessible through the World Wide Web; click to view 35996 35996