Image from Google Jackets

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

By: Material type: TextTextPublication details: Oxford ; Ames, Iowa : Blackwell Science, c2005.Description: xvi, 216 p. : ill. ; 25 cmISBN:
  • 9780632059874 (hardback : alk. paper)
Subject(s):
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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli DEFAULT Kampus Jeli Open Shelf Level 1 QR151 .B355 2005 OS (Browse shelf(Opens below)) Available 10000086
Open Shelf Open Shelf UMK Kampus Jeli UMK Kampus Jeli DEFAULT Kampus Jeli Open Shelf Level 1 QR151 .B355 2005 OS (Browse shelf(Opens below)) Available 10019823

Fakulti Agro Industri dan Sumber Asli

Includes bibliographical references and index.

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.

There are no comments on this title.

to post a comment.

©2025 Pustaka Universiti Malaysia Kelantan

THE OFFICE OF LIBRARY AND KNOWLEDGE MANAGEMENT