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...
| Other Authors: | , |
|---|---|
| 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 |