000			01149cam a22002178i 4500
020			_a9781405198721 (hardcover)
082	0	0	_a664.024 _bBAM.F
100	1		_aBamforth, Charles W.,
245	1	0	_aFood, fermentation and micro-organisms / _cCharles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus.
250			_aSecond edition.
260			_aUK _bWilley Blackwell _c2019
300			_a245 pages
504			_aIncludes bibliographical references and index.
520			_a-"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"--
650		0	_aFermented foods.
650		0	_aFermentation.
650		0	_aYeast.
650		0	_aMicroorganisms.
700	1		_aCook, David J.,
942			_cBK
999			_c224986 _d224986