Food, fermentation, and micro-organisms / ǂcCharles W. Bamforth, David J. Cook.
By: Bamforth, Charles W [author.].
Contributor(s): Cook, David J [author.] | Credo Reference (Firm) [distributor.].
Publisher: Boston, Massachusetts : Credo Reference, 2022Edition: [Enhanced Credo edition].Description: 1 online resource (26 entries) : 120 images ; digital files.Content type: text | still image Media type: electronic Carrier type: online resourceISBN: 9781803161389.Subject(s): Fermented foods | Fermentation | Yeast | Microorganisms | Food -- MicrobiologyGenre/Form: Electronic books.Online resources: View this item online Also available in print version.| Item type | Current library | Call number | Status | Notes | Date due | Barcode | |
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e-book
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Digital Library Digital Library Credo ebook | 664.024 (Browse shelf(Opens below)) | Not for loan | Use your City Account login details. |
Includes bibliographical references and index.
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.
Access restricted to authorized users and institutions.
Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.
Also available in print version.
Mode of access: World Wide Web.
Description based on title page of print version.
