000			01346nam a2200301 a 4500
003			VRT
005			20241105233518.0
008			090430s2005 enka bi 001 0 eng d
020			_a9780632059874 (hardback : alk. paper)
039		9	_a200908160910 _btiey _y200904301141 _zsalwani
090			_aQR151 _b.B355 2005 OS
100	1		_aBamforth, Charles W., _d1952-
245	1		_aFood, fermentation, and micro-organisms / _cCharles W. Bamforth.
260			_aOxford ; _aAmes, Iowa : _bBlackwell Science, _cc2005.
300			_axvi, 216 p. : _bill. ; _c25 cm.
500			_aFakulti Agro Industri dan Sumber Asli
504			_aIncludes bibliographical references and index.
505	0		_aThe 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.
650		0	_aFermentation.
650		0	_aFermented foods.
650		0	_aYeast.
650	1	2	_aFood microbiology.
650	2	2	_aAlcoholic Beverages _xmicrobiology.
907			_a.b10128748 _b31-10-18 _c05-12-17
910			_avtls000013271
942			_c1
998			_aj _b - - _cm _da _e- _feng _genk _h0
999			_c12862 _d12862