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    Microbiology of Fermented Foods: v. 1&2 (Hardback) By (author) Brian J. B. Wood

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    DescriptionWhen I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap- plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

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  • Full bibliographic data for Microbiology of Fermented Foods: v. 1&2

    Microbiology of Fermented Foods: v. 1&2
    Authors and contributors
    By (author) Brian J. B. Wood
    Physical properties
    Format: Hardback
    Number of pages: 872
    Width: 155 mm
    Height: 235 mm
    Thickness: 58 mm
    Weight: 882 g
    ISBN 13: 9780751402162
    ISBN 10: 0751402168

    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    B&T Merchandise Category: TXT
    B&T Modifier: Region of Publication: 03
    LC subject heading:
    B&T General Subject: 710
    BIC subject category V2: PSG
    BISAC V2.8: SCI045000
    B&T Modifier: Academic Level: 02
    Ingram Subject Code: TE
    B&T Modifier: Text Format: 06
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    Warengruppen-Systematik des deutschen Buchhandels: 16880
    DC22: 664.024
    DC21: 664.024
    LC subject heading:
    LC classification: QD1-999, TP248.65.F66
    Thema V1.0: PSG, TDCT
    2, Revised
    Edition statement
    2nd ed. 1997
    Illustrations note
    Chapman and Hall
    Imprint name
    Chapman and Hall
    Publication date
    01 November 1997
    Publication City/Country
    Table of contents
    Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index