The Oxford handbook of food fermentations /

"Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basi...

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Bibliographic Details
Other Authors: Bamforth, Charles W., 1952- (Editor), Ward, Robert E. 1968- (Editor)
Format: Book
Language:English
Published: Oxford ; New York : Oxford University Press, [2014]
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Main Collection - Walker Library - 4th Floor

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Call Number: 664.024 Ox26
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