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010 a| 2005003336;

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

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

035 a| (WaSeSS)ssj0000156633;

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

245 10 a| Food, fermentation, and micro-organismsh| [electronic resource] /c| Charles W. Bamforth.;

260 a| Oxford ;a| Ames, Iowa :b| Blackwell Science,;

300 a| xvi, 216 p. :b| ill. ;c| 25 cm.;

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.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

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

650 0 a| Fermentation.=| ^A5256;

650 0 a| Yeast.=| ^A53231;

650 0 a| Microorganisms.=| ^A36826;

650 12 a| Fermentation.=| ^A919294;

650 12 a| Food Microbiology.=| ^A918397;

650 22 a| Alcoholic Beveragesx| microbiology.=| ^A1133852;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=351146;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4083853-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 1/1/2016x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4083853-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 1/1/2016x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4083853-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 1/1/2016x| EBOOKz| JERESOURCE;

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

Author/creator	Bamforth, Charles W., 1952-
Format	Electronic
Publication Info	Oxford ; Ames, Iowa : Blackwell Science,
Description	xvi, 216 p. : ill. ; 25 cm.
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Fermented foods. Fermentation. Yeast. Microorganisms. Fermentation. Food Microbiology. Alcoholic Beverages--microbiology.

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.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2005003336
ISBN	9780632059874 (hardback : alk. paper)
ISBN	0632059877 (hardback : alk. paper)

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

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