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Food, fermentation, and micro‐organisms [online] / Charles W. Bamforth, David J. Cook

By: BAMFORTH, Charles W.
Contributor(s): COOK, David J.
Material type: materialTypeLabelBookPublisher: Hoboken, NJ : John Wiley, 2019Edition: 2nd ed.Description: 1 resursă online (xiii, 245 p.).ISBN: 9781119557456.Subject(s): | DE-Ingineria produselor alimentare | | industrie alimentară | industria fermentativelor | drojdii | microbiologie industrială | microorganisme | cărți străine | cărți achiziții | cărți electroniceGenre/Form: lucrare de specialitateOnline resources: Acces la textul integral din intranet si contul de acces mobil
Contents:
The Science Underpinning Food Fermentations Beer Wine Fortified Wines Cider Distilled Alcoholic Beverages Vodka, Flavoured Spirits and Liqueurs Sake Vinegar Cheese Yoghurt and Other Fermented Milk Products Meat Indigenous Fermented Foods Vegetable Fermentations Cocoa Microbial Biomass Protein Miscellaneous Fermentation Products
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The Science Underpinning Food Fermentations Beer Wine Fortified Wines Cider Distilled Alcoholic Beverages Vodka, Flavoured Spirits and Liqueurs Sake Vinegar Cheese Yoghurt and Other Fermented Milk Products Meat Indigenous Fermented Foods Vegetable Fermentations Cocoa Microbial Biomass Protein Miscellaneous Fermentation Products

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