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Item Details
Title: MICROBIOLOGY OF FERMENTED FOODS
Volume: v. 1&2
By: Brian J. B. Wood
Format: Hardback

List price: £299.99


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ISBN 10: 0751402168
ISBN 13: 9780751402162
Publisher: CHAPMAN AND HALL
Edition: 2nd ed. 19982 Hardbacks
Pages: 852
Description: Discusses the major groups of foodstuffs whose preparation involves a fermentation, including cheese and other milk products, vegetables, vinegar, bread, sausages and beverages. This book emphasises the microbiology of fermentation processes and also covers the technology, processing, biochemistry, nutrition, markets and marketing.
Synopsis: When 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.
No. of pieces 2
Illustrations: biography
Publication: UK
Imprint: Chapman and Hall
Returns: Returnable
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