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|a Bamforth, Charles
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|a Alimentos, fermentación y microorganismos /
|c Charles Bamforth ; traducción de María Marcé Torra Reventós.
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|a España :
|b Acribia,
|c 2007.
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|a 247 páginas :
|b ilustraciones ;
|c 28 cm.
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|a Incluye índice
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2 |
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|a La ciencia que sostiene las fermentaciones -- La cerveza -- El vino -- Vinos fortificados -- La sidra -- Bebidas alcohólicas destiladas -- Espirituosos aromatizados -- El Sake -- El vinagre -- El queso -- yogur y otros productos lácteos -- El pan -- La carne -- Alimentos fermentados indígenas -- Fermentaciones de vegetales -- El cacao -- Microproteina -- Miscelánea de productos de la fermentación.
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|p food, fermentation and micro-organisms
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|a Tecnología de alimentos
|2 Armarc
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|a Fermentación
|2 Armarc
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|a Fermentación láctica
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|a Torra Reventós, María Mercé
|e traductor
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