Microbiology of Fermented Foods

  • Brian J. B. Wood

Table of contents

  1. Front Matter
    Pages i-xxii
  2. M. R. Adams
    Pages 1-44
  3. Linda J. Harris
    Pages 45-72
  4. Michael K. Woolford, Günter Pahlow
    Pages 73-102
  5. S. Neelakantan, Kishan Singh
    Pages 103-127
  6. M. S. Fowler, P. Leheup, J.-L. Cordier
    Pages 128-147
  7. L. M. Harvey, B. McNeil
    Pages 148-171
  8. I. Jenson
    Pages 172-198
  9. W. P. Hammes, M. G. Gänzle
    Pages 199-216
  10. G. H. Fleet
    Pages 217-262
  11. G. Stanley
    Pages 263-307
  12. H. Oberman, Z. Libudzisz
    Pages 308-350
  13. C. G. Beddows
    Pages 416-440
  14. F.-K. Lücke
    Pages 441-483
  15. H. Stam, M. Hoogland, C. Laane
    Pages 505-542
  16. R. J. Scrase, T. J. Elliott
    Pages 543-584
  17. M. A. Borowitzka
    Pages 585-602

About this book

Introduction

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.

Keywords

Vitamin biochemistry chemistry enzymes food food industry food microbiology microbiology processing protein yeast

Editors and affiliations

  • Brian J. B. Wood
    • 1
  1. 1.Department of Bioscience and BiotechnologyUniversity of StrathclydeGlasgowUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-0309-1
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-7990-4
  • Online ISBN 978-1-4613-0309-1
  • About this book