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Food, Fermentation and Micro-organisms by Charles W. Bamforth (Hardcover, 2005)

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Product Information

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.

Product Identifiers

Publisher
John Wiley and Sons Ltd
ISBN-13
9780632059874
eBay Product ID (ePID)
96568126

Product Key Features

Book Title
Food, Fermentation and Micro-Organisms
Author
Charles w. Bamforth
Format
Hardcover
Language
English
Topic
Chemistry
Publication Year
2005
Type
Textbook
Number of Pages
236 Pages

Dimensions

Item Height
258mm
Item Width
188mm
Item Weight
650 g

Additional Product Features

Title_Author
Charles w. Bamforth
Country/Region of Manufacture
United Kingdom

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Food, Fermentation and Micro-organisms by Charles W. Bamforth (Hardcover, 2005)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in Books

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