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.In his engaging style Professor Charles Bamfo...

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Bibliographic Details
Main Author: Bamforth, Charles W., 1952- (-)
Format: eBook
Language:Inglés
Published: Oxford ; Ames, Iowa : Blackwell Science c2005.
Edition:1st ed
Subjects:
See on Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665121206719
Description
Summary: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.In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of f
Item Description:Description based upon print version of record.
Physical Description:1 online resource (234 p.)
Bibliography:Includes bibliographical references and index.
ISBN:9781281312020
9786611312022
9780470709580
9780470995273
9780470995266