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Author

Title Food, fermentation, and micro-organisms / ßcCharles W. Bamforth, David J. Cook.

Publication Info.	Hoboken, NJ : John Wiley & Sons, Inc., 2019.
	Boston, Massachusetts : Credo Reference, 2022.

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Available to Pittsburg State University patrons only.

Location	Call No.	OPAC Message	Status
Axe Credo Reference E-Book	Electronic Book	---	Available
Axe Credo Reference E-Book	Electronic Book	---	Available

Edition	[Enhanced Credo edition]
Description	1 online resource (26 entries) : 120 images ; digital files.
	text rdacontent
	still image rdacontent
	electronic isbdmedia
	online resource rdacarrier
Bibliography	Includes bibliographical references and index.
Contents	The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Vodka, flavoured spirits and liqueurs -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Microbial biomass protein -- Miscellaneous fermentation products.
Access	Access restricted to authorized users and institutions.
Summary	Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application.
Form	Also available in print version.
System Details	Mode of access: World Wide Web.
Note	Description based on title page of print version.
Subject	Fermented foods.
	Fermentation.
	Yeast.
	Microorganisms.
	Food -- Microbiology.
Genre/Form	Electronic books.
Added Author	Cook, David J., 1965- author.
	Credo Reference (Firm), distributor.
Other Form:	Print version: 1405198729 9781405198721
ISBN	9781803161389 electronic version
	1405198729 print
	9781405198721 print