Food, Fermentation and Micro-organisms

ISBN: 9780632059874 出版年：2008 页码：234 Charles W Bamforth Wiley

Preface. Acknowledgements. Introduction. Chapter 1. The Science Underpinning Food Fermentations. Chapter 2. Beer. Chapter 3. Wine. Chapter 4. Fortified Wines. Chapter 5. Cider. Chapter 6. Distilled Alcoholic Beverages. Chapter 7. Flavoured Spirits. Chapter 8. Sake. Chapter 9. Vinegar. Chapter 10. Cheese. Chapter 11. Yoghurt and Other Fermented Milk Products. Chapter 12. Bread. Chapter 13. Meat. Chapter 14. Indigenous Fermented Foods. Chapter 15. Vegetable Fermentations. Chapter 16. Cocoa. Chapter 17. Mycoprotein. Chapter 18. Miscellaneous Fermentation Products. Index.