The Oxford handbook of food fermentations / edited by Charles W. Bamforth and Robert E. Ward.
This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats a...
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| Online Access: |
Full Text (via Oxford Handbooks Online) |
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| Other Authors: | , |
| Other title: | Handbook of food fermentations. Food fermentations. |
| Format: | eBook |
| Language: | English |
| Published: |
New York :
Oxford University Press,
2018.
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| Series: | Oxford handbooks online.
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| Subjects: |
| Summary: | This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP) |
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| Item Description: | Previously issued in print: 2014. |
| Physical Description: | 1 online resource (xi, 805 pages) |
| Audience: | Specialized. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780199357390 (ebook) |
| DOI: | 10.1093/oxfordhb/9780199742707.001.0001 |
| Source of Description, Etc. Note: | Description based on print version record. |