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Brewing - Homebrewing - Yeast - Hops

Homebrew - Lager - Stouts - Fermentation






Fermentation Made Easy

RRP $16.99

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Fermentation is a type of food preservation that actually increases the nutritional value of the foods being fermented. The process of fermentation is actually quite simple and you do not need any special equipment to get started. If you are curious to learn more about fermentation, this book is the perfect place to begin. In this book you will receive the following: An overview of fermentation and fermentation methods A step-by-step guide for creating brine and whey A collection of recipes for fermenting a variety of different foods If you are ready to try fermentation for yourself, simply follow the step-by-step guide in this book, select a recipe, and get started!


Industrial Fermentations

RRP $320.99

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CONTENTS - Introduction, L. A. Underkofler and R. J. Hickey - PART I -ALCOHOLIC FERMENTATION AND ITS MODIFICATIONS - 2 Alcoholic Fermentation of Grain, W. H. Stark - 3 Alcoholic Fermentation of Molasses, H. M. Hodge and F. M. Hildebrandt - 4 Alcoholic Fermentation of Sulfite Waste Liquor, J. L. McCarthy 95 5 Production of Alcohol from Wood Waste, J. F. Saeman and A. A. Andreasen - 6 The Brewing Industry, R. I. Tenney - 7 Commercial Production of Table and Dessert Wines, M. A. Joslyn and M. W. Turbovsky - 8 Glycerol, L. A. Underkofler - PART II. THE PRODUCTION OF YEAST - 9 Commercial Yeast Manufacture, R. Irvin - 10 Food and Feed Yeast, A. J. Wiley - PART III. THE BUTANOL ACETONE FERMENTATIONS - II The Butanol-Acetone Fermentations, W.N. McCutchan and R. J. Hickey - PART IV. FERMENTATIVE PRODUCTION OF ORGANIC ACIDS - 12 Lactic Acid, H. H. Schopmeyer - 13 The Citric Acid Fermentation, M. J. Johnson - 14 Gluconic Acid, L. A. Underkofler - 15 Fumaric Acid, J. W. Foster - 16 Itaconic Acid, L. B. Lockwood - 17 Acetic Acid-Vinegar, R. H. Vaughn - INDEX -


Fermentation For Beginners

RRP $16.99

Click on the Google Preview image above to read some pages of this book!

Fermentation is a food preservation process that takes place in the absence of oxygen and is facilitated by several types of beneficial microorganisms. Not only can fermentation increase the nutritional value of the food, but you can also add to its shelf life. If you are curious about fermentation, this book is the perfect place to start. Within the pages of this book you will receive the following: * An introduction to fermentation and how it works * An overview of the benefits associated with fermenting foods * A step-by-step guide for the fermentation process * A collection of 25 delicious fermentation recipes By the time you finish this book you will have a firm grasp on the concept of fermentation and how it works. So, if you are ready to give fermentation a try, just pick a recipe and get cooking!



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