Food, fermentation, and micro-organisms
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| Main Author: | |
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| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Science,
c2005.
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| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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Table of Contents:
- 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.