FOOD, FERMENTATION AND MICRO-ORGANISMS

BAMFORTH CHARLES W.

ISBN 10: 0632059877 / ISBN 13: 9780632059874

Edité par Wiley-Blackwell, 2005

A propos de cet article

Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide. N° de réf. du vendeur ABNR-242219

Détails bibliographiques

Titre : FOOD, FERMENTATION AND MICRO-ORGANISMS

Éditeur : Wiley-Blackwell

Date d'édition : 2005

Reliure : Couverture souple

Etat : New

Edition : Edition internationale

A propos de ce titre

Synopsis :

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 fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

À propos de l?auteur:

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA