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Food, Fermentation and Micro-Organisms
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Food, Fermentation and Micro-Organisms Hardcover - 2005 - 1st Edition

by Charles W. Bamforth


First line

Use the word 'biotechnology' nowadays and the vast majority of people will register an image of genetic alteration of organisms in the pursuit of new applications and products, many of them pharmaceutically relevant.

Details

  • Title Food, Fermentation and Micro-Organisms
  • Author Charles W. Bamforth
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 236
  • Volumes 1
  • Language ENG
  • Publisher Wiley-Blackwell, Oxford
  • Date November 1, 2005
  • Illustrated Yes
  • ISBN 9780632059874 / 0632059877
  • Weight 1.49 lbs (0.68 kg)
  • Dimensions 9.9 x 7.06 x 0.72 in (25.15 x 17.93 x 1.83 cm)
  • Library of Congress subjects Food Microbiology, Fermentation
  • Library of Congress Catalog Number 2005003336
  • Dewey Decimal Code 664.024

About the author

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA
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Food, Fermentation and Micro-organisms
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Food, Fermentation and Micro-organisms

by Bamforth, Charles W

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FOOD, FERMENTATION AND MICRO-ORGANISMS

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Food, Fermentation and Micro-organisms st 1
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Food, Fermentation and Micro-organisms st 1

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Food, Fermentation And Micro-organisms
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Food, Fermentation And Micro-organisms

by Bamforth, Charles W

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Oxford: Blackwell Publishing Ltd., 2005. Oxford, 2005; clothbound, pp. 216, cm 18x26.
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