The Oxford handbook of food fermentations

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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Other Authors: Bamforth, Charles W. (Editor), Ward, Robert E. (Editor)
Format: eBook
Language:English
Published: New York Oxford University Press 2018, 2018
Series:Oxford handbooks online / Oxford handbooks online
Subjects:
Online Access:
Collection: Oxford Handbook Online - Collection details see MPG.ReNa
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)
Item Description:Previously issued in print: 2014
Physical Description:1 online resource (xi, 805 pages)
ISBN:9780199357390