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...

Full description

Saved in:
Bibliographic Details
Other Authors: Bamforth, Charles W., 1952- (Editor), Ward, Robert E. 1968- (Editor)
Format: Book
Published: Oxford ; New York : Oxford University Press, [2014]

Main Collection - Walker Library - 4th Floor

Holdings details from Main Collection - Walker Library - 4th Floor
Call Number: 664.024 Ox26
Copy 1 Available  Pull and Hold