Food, fermentation, and micro-organisms
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| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Science,
c2005.
|
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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| 008 | 050205s2005 enka sb 001 0 eng | ||
| 010 | |z 2005003336 | ||
| 020 | |z 9780632059874 (hardback : alk. paper) | ||
| 020 | |z 0632059877 (hardback : alk. paper) | ||
| 035 | |a (CaPaEBR)ebr10240504 | ||
| 035 | |a (OCoLC)608623103 | ||
| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a QR151 |b .B355 2005eb |
| 082 | 0 | 4 | |a 664/.024 |2 22 |
| 100 | 1 | |a Bamforth, Charles W., |d 1952- | |
| 245 | 1 | 0 | |a Food, fermentation, and micro-organisms |h [electronic resource] / |c Charles W. Bamforth. |
| 260 | |a Oxford ; |a Ames, Iowa : |b Blackwell Science, |c c2005. | ||
| 300 | |a xvi, 216 p. : |b ill. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Fermented foods. | |
| 650 | 0 | |a Yeast. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a ebrary, Inc. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10240504 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 91051 |d 91051 | ||