LEADER 01252nam 2200337Ia 450 001 996396100503316 005 20221108072550.0 035 $a(CKB)4330000000348993 035 $a(EEBO)2264206156 035 $a(OCoLC)09606342 035 $a(EXLCZ)994330000000348993 100 $a19830614d1689 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 10$aSeveral arguments humbly proposed for concessions and alterations in the common-prayer and in the rites and ceremonies of the Church of England$b[electronic resource] $ein order to a comprehension /$fby a Minister of the Church of England as by law established 210 $a[London? $cs.n.]$d1689 215 $a[4], 72 p 300 $aReproduction of original in the Harvard University Library. 330 $aeebo-0062 606 $aChristian union$zEngland 615 0$aChristian union 700 $aMinister of the Church of England$01005323 801 0$bUMI 801 1$bUMI 801 2$bm/c 801 2$bUMI 801 2$bWaOLN 906 $aBOOK 912 $a996396100503316 996 $aSeveral arguments humbly proposed for concessions and alterations in the common-prayer and in the rites and ceremonies of the Church of England$92332022 997 $aUNISA LEADER 03356nam 2200553 450 001 9910820813803321 005 20230809065158.0 010 $a1-80316-138-8 010 $a1-119-55741-0 010 $a1-119-55745-3 010 $a1-119-55743-7 035 $a(Au-PeEL)EBL5683101 035 $a(OCoLC)1065782302 035 $a(MiAaPQ)EBC5683101 035 $a(PPN)250034409 035 $a(EXLCZ)994100000007650191 100 $a20190227d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood, fermentation and micro-organisms /$fCharles W. Bamforth, David J. Cook 205 $aSecond edition. 210 1$aHoboken, New Jersey :$cWiley Blackwell,$d2019. 215 $a1 online resource (246 pages) $cill 225 1 $aTHEi Wiley ebooks 311 $a1-4051-9872-9 327 $a1. The science underpinning food fermentations -- 2. Beer -- 3. Wine -- 4. Fortified wines -- 5. Cider -- 6. Distilled alcoholic beverages -- 7. Vodka, flavoured spirits and liquers -- 8. Sake -- 9. Vinegar -- 10. Cheese -- 11. Yoghurt and other fermented milk products -- 12. Bread -- 13. Meat -- 14. Indigenous fermented foods -- 15. Vegetable fermentations -- 16. Cocoa -- 17. Microbial biomass protein -- 18. Miscellaneous fermentation products -- Index. 330 $aFermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation's future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages. Food, Fermentation, and Micro-organisms, second edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. 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