"Øl" . . "Biokemiske reaktionsveje" . . "Brygning" . . "Microbiología de alimentos." . . "Lebensmittel." . . "Bread" . . "Milk products" . . "Bamforth, Charles W." . . "Vinfremstilling" . . "Milchprodukt." . . "Fermentación." . . "Aliments fermentats." . . "Beers" . . "Liqueurs" . . "Lebensmittelmikrobiologie." . . "Winemaking" . . "Biochemical pathways" . . "Aliments Microbiologia." . . "Microbiologia dels aliments." . . "Fermentació." . . "Bamforth, Charles." . . "Mikroorganismer" . . "Vine" . . "Brewing" . . "Microorganisms" . . "Aliments." . . "Alcoholic beverages." . . "microbiología." . . "Alimentos Microbiología." . . "Eddike" . . "Wines" . . "Mejeriprodukter" . . "Stofskifte" . . "Fermentering" . . "Aliments fermentés." . . "Aromastoffer" . . "Fermentation." . . "Fermentation" . "Aliments Microbiologie." . . "Alkoholisches Getränk." . . "TECHNOLOGY & ENGINEERING Food Science." . . "Levure." . . . . . . . . . "Llibres electrònics" . . . . . . "Electronic books" . "Electronic books"@en . . . . . "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 fermenta."@en . . "Alimentos, Fermentacion y Microorganismos/ Foods, Fermentation and Microorganisms" . . . . . . . . . . . . . . . . . . . . "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. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and 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."@en . "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. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and 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." . . . . . . . . . . . . "Food, fermentation and micro organisms" . . "Food, fermentation and micro-organisms" . . . . . . . . . . "Food, Fermentation and Micro-organisms" . "Food, Fermentation and Micro-organisms"@en . . . . . . . . . . . . . "Food, fermentation, and micro-organisms" . "Food, fermentation, and micro-organisms"@en . . . . . . . "Livres électroniques" . "Alimentos, fermentacion y microorganismos"@es . "Alimentos, fermentacion y microorganismos" . . . . . . . . . . . . . . . . . . . . "Alimentos, fermentación y microorganismos"@es . . . . . . . . . . . . . . "Vinegar" . . "Alimentos fermentados." . . "Levadira." . . "Metabolism" . . "Fernentación." . . "Brød" . . "Alimentos Fermentación." . . "Flavour compounds" . . "Yeast." . . "Yeast" . "Begudes alcohòliques Microbiologia." . . "Spirituosa" . . "Microbiología alimentaria." . . "Food Microbiology." . . "Food Microbiology" . "Electronic books." . . "Microorganismos." . . "Spirits" . . "Levaduras." . . "Fermenterede levnedsmidler" . . "Alcoholic Beverages microbiology." . . "Alcoholic Beverages microbiology" . "Fortified wines" . . "Cider" . . "Likører" . . "Hedvine" . . "Ciders" . . "Fermented foods." . . "Fermented foods" .