Coverart for item
The Resource Food, fermentation and micro-organisms, Charles W. Bamforth

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

Label
Food, fermentation and micro-organisms
Title
Food, fermentation and micro-organisms
Statement of responsibility
Charles W. Bamforth
Creator
Subject
Language
eng
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." "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 the role of fermentation is and what possibilities exist for future development."
  • "A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught."--Jacket
Cataloging source
DNLM/DLC
http://library.link/vocab/creatorDate
1952-
http://library.link/vocab/creatorName
Bamforth, Charles W.
Dewey number
664/.024
Illustrations
illustrations
Index
index present
LC call number
QR151
LC item number
.B355 2005
Literary form
non fiction
Nature of contents
bibliography
NLM call number
QW 85
NLM item number
B199 2005
http://library.link/vocab/subjectName
  • Fermentation
  • Fermented foods
  • Yeast
  • Fermentation
  • Food Microbiology
  • Alcoholic Beverages
Label
Food, fermentation and micro-organisms, Charles W. Bamforth
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Control code
57431127
Dimensions
25 cm
Extent
xvi, 216 pages
Isbn
9780632059874
Isbn Type
(hardback : alk. paper)
Lccn
2005003336
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other control number
9780632059874
Other physical details
illustrations
Label
Food, fermentation and micro-organisms, Charles W. Bamforth
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Control code
57431127
Dimensions
25 cm
Extent
xvi, 216 pages
Isbn
9780632059874
Isbn Type
(hardback : alk. paper)
Lccn
2005003336
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other control number
9780632059874
Other physical details
illustrations

Library Locations

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      38.944491 -92.326012
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