Journals Higher Education



Published: 15 August 2014

822 Pages | 136 line art, 41 halftones

6-3/4 x 9-3/4 inches

ISBN: 9780199742707

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Bookseller Code (06)

The Oxford Handbook of Food Fermentations

Edited by Charles W. Bamforth and Robert E. Ward

Oxford Handbooks

  • Contains articles on the science involved in the fermentation of various food and drinks.
  • Compares different fermented food products, and the technologies used to produce them.
  • Covers foods, fermented beverages, distilled beverages, dairy products, and biotechnology.