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Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-119-55745-3
1-119-55743-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. 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. |
| Record Nr. | UNINA-9910467209003321 |
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| ISBN |
1-80316-138-8
1-119-55741-0 1-119-55745-3 1-119-55743-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. 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. |
| Record Nr. | UNINA-9910541755303321 |
|
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook
| Food, fermentation and micro-organisms / / Charles W. Bamforth, David J. Cook |
| Autore | Bamforth Charles W. |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2019 |
| Descrizione fisica | 1 online resource (246 pages) : ill |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Fermented foods
Fermentation Yeast Microorganisms |
| ISBN |
1-80316-138-8
1-119-55741-0 1-119-55745-3 1-119-55743-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. 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. |
| Record Nr. | UNINA-9910820813803321 |
|
Bamforth Charles W.
|
||
| Hoboken, New Jersey : , : Wiley Blackwell, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
| Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth |
| Autore | Bamforth Charles W. <1952-> |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast |
| ISBN |
1-281-31202-9
9786611312022 0-470-70958-8 0-470-99527-0 0-470-99526-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910784604003321 |
|
Bamforth Charles W. <1952->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth
| Food, fermentation, and micro-organisms [[electronic resource] /] / Charles W. Bamforth |
| Autore | Bamforth Charles W. <1952-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast |
| ISBN |
1-281-31202-9
9786611312022 0-470-70958-8 0-470-99527-0 0-470-99526-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNISA-996208219903316 |
|
Bamforth Charles W. <1952->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food, fermentation, and micro-organisms / / Charles W. Bamforth
| Food, fermentation, and micro-organisms / / Charles W. Bamforth |
| Autore | Bamforth Charles W. <1952-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast |
| ISBN |
1-281-31202-9
9786611312022 0-470-70958-8 0-470-99527-0 0-470-99526-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910824454403321 |
|
Bamforth Charles W. <1952->
|
||
| Oxford ; ; Ames, Iowa, : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, fermentation, and micro-organisms / Charles W. Bamforth
| Food, fermentation, and micro-organisms / Charles W. Bamforth |
| Autore | Bamforth, Charles W. |
| Pubbl/distr/stampa | Oxford ; Ames, Iowa : Blackwell Science, c2005 |
| Descrizione fisica | xvi, 216 p. : ill. ; 25 cm |
| Disciplina | 664.024 |
| Soggetto topico |
Fermentation
Fermented foods Yeast Food Microbiology Alcoholic Beverages - Microbiology |
| ISBN | 0632059877 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991002044609707536 |
|
Bamforth, Charles W.
|
||
| Oxford ; Ames, Iowa : Blackwell Science, c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910463069103321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910787585003321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz
| Handbook of fermented food and beverage technology two volume set / / edited by Y. H. Hui and E. Özgül Evranuz |
| Edizione | [2nd edition.] |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] |
| Descrizione fisica | 1 online resource (xvi, 798 pages) : illustrations |
| Disciplina | 664/.024 |
| Soggetto topico |
Fermentation
Beverages - Microbiology Fermented foods |
| ISBN |
0-429-16041-0
1-4822-6070-0 1-4665-6145-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | chapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. |
| Record Nr. | UNINA-9910826523403321 |
| Boca Raton, FL : , : CRC Press, an imprint of Taylor and Francis, , [2012] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Fermentation
(82)
- Fermented foods (26)
- Yeast (11)
- Beverages - Microbiology (10)
- Industrial microbiology (10)