Food, fermentation and micro-organisms / Charles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus.

By:

Bamforth, Charles W

Contributor(s):

Cook, David J

Material type: Text

TextPublication details: UK Willey Blackwell 2019Edition: Second editionDescription: 245 pagesISBN:

9781405198721 (hardcover)

Subject(s):

DDC classification:

664.024 BAM.F

Summary: -"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"--

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Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode
Book	Campus Library Kariavattom Processing Center	Campus Library Kariavattom	664.024 BAM.F (Browse shelf(Opens below))	Available		UCL30056

Includes bibliographical references and index.

-"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"--

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