Title: Food, Fermentation and Micro-Organisms Co: 2005 Ed: 1
ISBN: 9780632059874 Author: Charles W. Bamforth & Giuseppe Bertola Publisher: John Wiley & Sons
Contents 120304
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  
 
Ch. 18 Miscellaneous fermentation products