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The Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 237.01
US$ 16.05 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Condition: New.
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Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 237.00
US$ 20.09 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
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Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Condition: As New. Unread book in perfect condition.
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Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 264.49
US$ 20.09 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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The Oxford Handbook of Food Fermentations
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
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Add to basketCondition: New. A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages. Editor(s): Bamforth, Charles W.; Ward, Robert E. Series: Oxford Handbooks. Num Pages: 832 pages, 136 line art, 41 halftones. BIC Classification: PN; TCB. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 254 x 182 x 41. Weight in Grams: 1510. . 2014. Illustrated. hardcover. . . . .
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Condition: New. A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages. Editor(s): Bamforth, Charles W.; Ward, Robert E. Series: Oxford Handbooks. Num Pages: 832 pages, 136 line art, 41 halftones. BIC Classification: PN; TCB. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 254 x 182 x 41. Weight in Grams: 1510. . 2014. Illustrated. hardcover. . . . . Books ship from the US and Ireland.
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US$ 396.62
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Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: Brand New. 1st edition. 832 pages. 9.00x7.00x1.25 inches. In Stock.
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HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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The Oxford Handbook of Food Fermentations
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 246.72
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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The Oxford Handbook of Food Fermentations (Hardcover)
Language: English
Published by Oxford University Press Inc, New York, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
US$ 252.50
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Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketHardcover. Condition: new. Hardcover. 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 basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certaintypes of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully.In The Oxford Handbook of FoodFermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the rawmaterials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diversetechnologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications. A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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The Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press OUP, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Condition: New. Print on Demand pp. 832.
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The Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press|OUP USA, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
US$ 290.46
US$ 55.97 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages.Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout histor.
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The Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
US$ 340.77
US$ 8.71 shipping
Ships from United Kingdom to U.S.A.Quantity: 4 available
Add to basketCondition: New. Print on Demand pp. 832.
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The Oxford Handbook of Food Fermentations
Language: English
Published by Oxford University Press, 2014
ISBN 10: 0199742707 ISBN 13: 9780199742707
Condition: New. PRINT ON DEMAND pp. 832.
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Buch. Condition: Neu. Oxford Handbook of Food Fermentations | Charles W. Bamforth (u. a.) | Buch | Gebunden | Englisch | 2014 | OXFORD UNIV PR | EAN 9780199742707 | Verantwortliche Person für die EU: Deutsche Bibelgesellschaft, Postfach:81 03 40, 70567 Stuttgart, vertrieb[at]dbg[dot]de | Anbieter: preigu Print on Demand.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certaintypes of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully.In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. Thetext also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifacetedprocess that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
