Food, fermentation, and micro-organisms

Salvato in:
Dettagli Bibliografici
Autore principale: Bamforth, Charles W., 1952-
Ente Autore: ebrary, Inc
Natura: Elettronico eBook
Lingua:inglese
Pubblicazione: Oxford ; Ames, Iowa : Blackwell Science, c2005.
Soggetti:
Accesso online:An electronic book accessible through the World Wide Web; click to view
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Sommario:
  • 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.