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Bibframe Work

Title
Food, fermentation and micro-organisms
Type
http://id.loc.gov/ontologies/bflc/Deprecated
Text
Monograph
Contribution
Bamforth, Charles W., 1952- (Author)
Cook, David J., 1965- (Author)
Subject
Fermented foods (LCSH)
Fermentation (LCSH)
Yeast (LCSH)
Microorganisms (LCSH)
Language
English
Classification
LCC: TP371.44 .B36 2019
DDC: 664/.024 full
Could not render: bf:status
Supplementary Content
bibliography
index
Content
text
Summary
-"Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"-- Provided by publisher.
Authorized Access Point
Bamforth, Charles W., 1952- Food, fermentation and micro-organisms
Admin Metadata
Generation Process: DLC marc2bibframe2 v2.5.0
Status: deleted
Encoding Level: prepublication
Identified By: bf:Local, 20730015
Change Date: 2023-08-30T11:20:27
Creation Date: 2018-11-02
Description Language: English
Description Authentication:
Non-rendered Predicates: lclocal:d906 lclocal:d925 lclocal:d955 bf:assigner