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LEADER 02090cam a22005174a 4500

001 ocm57431127;

003 OCoLC;

005 20141211191927.0;

008 050205s2005 enka b 001 0 eng ;

010 a| 2005003336;

015 a| GBA5028702| bnb;

016 7 a| 1012406072| DNLM;

016 7 a| 0130801812| Uk;

020 a| 0632059877 (hardback : alk. paper);

020 a| 9780632059874 (hardback : alk. paper);

020 a| 9780632059874;

029 1 a| NLMb| 101240607;

029 1 a| NLGGCb| 272679798;

029 1 a| YDXCPb| 100356003;

029 1 a| IG#b| 0632059877;

035 a| (Sirsi) o57431127;

035 a| (OCoLC)57431127;

042 a| pcc;

049 a| EREE;

050 00 a| QR151b| .B355 2005;

060 10 a| QW 85b| B199 2005;

070 0 a| QR151b| .B355 2005;

082 00 a| 664/.0242| 22;

100 1 a| Bamforth, Charles W.,d| 1952-=| ^A697657;

245 10 a| Food, fermentation, and micro-organisms /c| Charles W. Bamforth.;

300 a| xvi, 216 pages :b| illustrations ;c| 25 cm;

336 a| text2| rdacontent;

337 a| unmediated2| rdamedia;

338 a| volume2| rdacarrier;

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.;

650 0 a| Fermentation.=| ^A5256;

650 0 a| Fermented foods.=| ^A153862;

650 0 a| Yeast.=| ^A53231;

856 41 3| Table of contentsu| http://www.loc.gov/catdir/toc/ecip057/2005003336.html;

994 a| C0b| ERE;

596 a| 1;

998 a| 1055852;

999 a| QR151 .B355 2005w| LCc| 1i| 30372014223942d| 11/24/2020e| 8/29/2020l| JGESm| JOYNERn| 4p| $167.99q| 1r| Ys| Yt| JGESBKu| 9/20/2006x| BOOKz| JSTACKSo| .STAFF. 0;

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

Author/creator	Bamforth, Charles W., 1952-
Format	Book
Publication Info	Oxford ; Ames, Iowa : Blackwell Science, ©2005.
Description	xvi, 216 pages : illustrations ; 25 cm
Supplemental Content	Table of contents
Subjects	Fermentation. Fermented foods. Yeast.

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.
Bibliography note	Includes bibliographical references and index.
LCCN	2005003336
ISBN	0632059877 (hardback : alk. paper)
ISBN	9780632059874 (hardback : alk. paper)
ISBN	9780632059874

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Library	Location	Call Number	Status	Item Actions
Joyner	General Stacks	QR151 .B355 2005	✔ Available	Place Hold

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

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