Food, fermentation, and micro-organisms
Guardado en:
Autor principal: | |
---|---|
Autor Corporativo: | |
Formato: | Electrónico eBook |
Lenguaje: | inglés |
Publicado: |
Oxford ; Ames, Iowa :
Blackwell Science,
c2005.
|
Materias: | |
Acceso en línea: | An electronic book accessible through the World Wide Web; click to view |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Tabla de Contenidos:
- 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.