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From the Publisher"The coverage includes beer, wine, fortified wines, cider,distilled alcoholic spirits and sake, with vinegar forming anatural final product. In general, the accounts are well-writtenand easy to understand, and each chapter finishes with a list ofthe major textbooks dealing with the topic under discussion.
...undergraduate students of food science will find it a usefulintroduction to food ferementations."
International Journal of Dairy Technology, Vol 59, Issue 3, Aug.2006.