Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs." "Professor Charles Bamforth cover...

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Bibliographic Details
Main Author: Bamforth, Charles W. 1952- (Author)
Format: Book
Language:English
Published: Ames, Iowa Blackwell Science 2005
Subjects:
Fermentation
Food Microbiology
Alcoholic Beverages > microbiology
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