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Bamforth, Charles W. Food, Fermentation And Micro-organisms
Levertijd: 5 tot 11 werkdagen


Charles W. Bamforth

Food, Fermentation and Micro-organisms

€ 318.95

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.


Taal / Language : English

Inhoudsopgave:
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.

Index.
Extra informatie: 
Hardback
216 pagina's
Januari 2005
653 gram
241 x 171 x 19 mm
Blackwell Pub us

Levertijd: 5 tot 11 werkdagen