Food, fermentation, and micro-organisms - Bamforth, Charles W., 1952- (Oxford : Blackwell Science, 2005)
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
Includes bibliographical references and index
Keywords: Fermentation; Fermented foods; Yeast; Fermentation; Food microbiology; Alcoholic Beverages -- microbiology