Bamforth, Charles W., <br/><br/>
Food, fermentation and micro-organisms / 
Charles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus. 
 - Second edition. 
 - UK  Willey Blackwell  2019 
 - 245 pages  
<br/><br/>Includes bibliographical references and index. 
<br/><br/> -"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"-- 
<br/><br/><label>ISBN: </label>9781405198721 (hardcover) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermented foods.<br/>Fermentation.<br/>Yeast.<br/>Microorganisms.
<br/><br/><label>Dewey Class. No.: </label>664.024  / BAM.F