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190710 ||| eng |
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|a 9780199357390
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| 050 |
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4 |
|a TP371.44
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| 100 |
1 |
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|a Bamforth, Charles W.
|e [editor]
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| 245 |
0 |
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|a The Oxford handbook of food fermentations
|h Elektronische Ressource
|c edited by Charles W. Bamforth and Robert E. Ward
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| 246 |
3 |
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|a Handbook of food fermentations
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| 246 |
3 |
1 |
|a Food fermentations
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| 260 |
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|a New York
|b Oxford University Press
|c 2018, 2018
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| 300 |
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|a 1 online resource (xi, 805 pages)
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Fermented foods
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| 700 |
1 |
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|a Ward, Robert E.
|e [editor]
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b OHO
|a Oxford Handbook Online
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| 490 |
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|a Oxford handbooks online / Oxford handbooks online
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| 500 |
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|a Previously issued in print: 2014
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| 856 |
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|u http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 664.024
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| 520 |
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|a 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)
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