Bamforth, Charles W.,  1952- <br/><br/>
Food, fermentation, and micro-organisms / 
Charles W. Bamforth 
 - Oxford :  Blackwell Science,  2005 
 - xvi, 216 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index 
<br/><br/>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 
<br/><br/><label>ISBN: </label>0632059877 (hardback : alk. paper)  RM651.70 
<br/><br/><label>LCCN: </label>2005-003336 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Fermented foods<br/>Yeast<br/>Fermentation<br/>Food microbiology<br/>Alcoholic Beverages--microbiology