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PRINTED BOOKS

Title The Oxford handbook of food fermentations / edited by Charles W. Bamforth and Robert E. Ward.

Published Oxford ; New York : Oxford University Press, [2014]
©2014.

Copies

Location Call No. Status
 UniM ERC  664.024 OXFO    AVAILABLE
Physical description xi, 805 pages : illustrations ; 26 cm
Bibliography Includes bibliographical references and index.
Contents Part I. Fermented Beverages. 1. Beer Fermentations / Thomas H. Shellhammer -- 2. Wine / David W. Jeffrey and Kerry L. Wilkinson -- 3. Cidermaking / Andrew G.H. Lea -- Part II. Distilled Fermented Beverages. 4. Whisky / Frances R. Jack -- 5. Brandy, Cognac, and Armagnac / N.V. Bougas, P. van Rensburg, C.L.C. Snyman, and M.G. Lambrechts -- 6. Rum / Louis Fahrasmane -- 7. Liqueurs / M. Luisa Gonzalez-Sanjose -- Part III. Food and Other Beverages. 8. Vinegar / Maria Plessi and Giulia Papotti -- 9. Other Dairy Products: Yogurt, Kefir, Kumys / Nagendra P. Shah -- 10. Vegetable Fermentations / Brian J.B. Wood -- 11. Bread / E. Zannini, A. Moroni, M. Belz, A. Faltermaier, and E.K. Arendt -- 12. Fermented Meats / Friedrich-Karl Lucke -- 13. Fermented Fishery Products / Jae W. Park, Jirawat Yongsawatdigul, Dong-Soo Kim, and Somjintana Tungkawachara -- 14. Asian Foods / M.J. Rob Nout, Cherl-Ho Lee, and Bei-Zhong Han -- 15. Cocoa / Rosane F. Schwan and Disney Ribeiro Dias -- 16. Tea / P. Okinda Owuor -- 17. Coffee / Rosane F. Schwan, Cristina F. Silva, Luis R. Batista, and Disney R. Dias -- Part IV. Biotech. 18. Fermentations to Produce Flavors and Other Components for Use in Foods / Robert E. Ward -- 19. Microbial Biomass Protein / Mauricio Mora-Pale, Mariano Garcia-Garibay, and Eduardo Barzana.
Other author Bamforth, Charles W., 1952- editor.
Ward, Robert E. (Robert Edwin), 1968- editor.
Subject Fermented foods.
Variant Title Food fermentations.
ISBN 9780199742707 (hardback : alk. paper)