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Food, fermentation, and micro-organisms / Charles W. Bamforth.

By: Material type: TextTextAmes, Iowa : Oxford Blackwell Science, c2005Description: xvi,216p. : ill. ; 25cmISBN:
  • 9780632059874 (pbk.).
Subject(s): LOC classification:
  • QW 85  .B199 2005
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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Book Halal Development Corporation Library Open Shelves Non-fiction QW 85 .B199 2005 (Browse shelf(Opens below)) Available HDC 0000283

Includes bibliographical references and index.

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.

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