/LC.GIF&client=easterncarolinaedu)
Food, fermentation and micro-organisms / Charles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus.
| Author/creator | Bamforth, Charles W., 1952- |
| Other author | Cook, David J., 1965- |
| Format | Electronic |
| Edition | Second edition. |
| Publication Info | Hoboken, NJ : John Wiley & Sons, Inc., 2019. |
| Description | pages cm |
| Supplemental Content | Full text available from Credo Reference Academic Core |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Subjects |
| Abstract | -"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"-- Provided by publisher. |
| 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 | 2018051886 |
| ISBN | 9781405198721 (hardcover) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |