Food, fermentation, and micro-organisms
(eBooks)
Author
Contributors
Published
Hoboken, NJ : John Wiley & Sons, Inc., 2019., Boston, Massachusetts : Credo Reference, 2022.
Edition
[Enhanced Credo edition]
Physical Description
1 online resource (26 entries) : 120 images ; digital files.
Status
Summary
Loading Description...
Also in this Series
Checking series information...
Subjects
Library of Congress Subjects
More Details
Format
eBooks
Language
English
ISBN
9781803161389
Notes
Bibliography
Includes bibliographical references and index.
Restrictions on Access
Access restricted to authorized users and institutions.
Summary
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.
Additional Physical Form
Also available in print version.
System Details
Mode of access: World Wide Web.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation, 7th Edition (style guide)
Bamforth, C. W., & Cook, D. J. (2019). Food, fermentation, and micro-organisms ([Enhanced Credo edition]). John Wiley & Sons, Inc..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Bamforth, Charles W., 1952- and David J. Cook. 2019. Food, Fermentation, and Micro-organisms. John Wiley & Sons, Inc.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Bamforth, Charles W., 1952- and David J. Cook. Food, Fermentation, and Micro-organisms John Wiley & Sons, Inc, 2019.
MLA Citation, 9th Edition (style guide)Bamforth, Charles W., and David J. Cook. Food, Fermentation, and Micro-organisms [Enhanced Credo edition], John Wiley & Sons, Inc., 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
