01526nas 22004693a 450 99619819440331620240413012231.01558-173X(OCoLC)44608277(CKB)954925405668(CONSER) 2005214279(DE-599)ZDB2040287-9(EXLCZ)9995492540566820000718a19669999 sy aengurcn||||||txtrdacontentcrdamediacrrdacarrierIEEE journal of solid-state circuitsNew York, N.Y. Institute of Electrical and Electronics EngineersTitle from IEEExplore homepage (viewed Jul. 18, 2000).Refereed/Peer-reviewed0018-9200 SemiconductorsPeriodicalsIntegrated circuitsPeriodicalsSolid state electronicsPeriodicalsSemiconducteursPériodiquesCircuits intégrésPériodiquesÉlectronique de l'état solidePériodiquesSemiconductorsIntegrated circuitsSolid state electronicsSemiconducteursPériodiques.Circuits intégrésÉlectronique de l'état solidePériodiques.621IEEE Solid-State Circuits Council.JOURNAL996198194403316IEEE journal of solid-state circuits796229UNISA02687nam 22006254a 450 99620821990331620240418063707.01-281-31202-997866113120220-470-70958-80-470-99527-00-470-99526-2(CKB)1000000000399262(EBL)351146(OCoLC)476170780(SSID)ssj0000156633(PQKBManifestationID)11160015(PQKBTitleCode)TC0000156633(PQKBWorkID)10144295(PQKB)11349027(MiAaPQ)EBC351146(Au-PeEL)EBL351146(CaPaEBR)ebr10240504(CaONFJC)MIL131202(EXLCZ)99100000000039926220050205d2005 uy 0engur|n|---|||||txtccrFood, fermentation, and micro-organisms[electronic resource] /Charles W. Bamforth1st ed.Oxford ;Ames, Iowa Blackwell Sciencec20051 online resource (234 p.)Description based upon print version of record.0-632-05987-7 Includes bibliographical references and index.The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fFermentationFermented foodsYeastFermentation.Fermented foods.Yeast.664/.024Bamforth Charles W.1952-299978MiAaPQMiAaPQMiAaPQBOOK996208219903316Food fermentation and micro-organisms731086UNISA