.

0 (hodnocen0 x )

EB

ONLINE

Oxford ; Ames, Iowa : Blackwell Science, c2005

1 online resource (xvi, 216 p.) : ill

ISBN 0632059877 (hardback : alk. paper)

ISBN 9780632059874 (hardback : alk. paper)

Includes bibliographical references and index

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.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries

001699510

full

(Au-PeEL)EBL351146

(CaONFJC)MIL131202

(CaPaEBR)ebr10240504

(MiAaPQ)EBC351146

(OCoLC)476170780