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Einführung in die Mykologie der Genussmittel und in die Gärungsphysiologie

Nature volume 88, pages 578579 (29 February 1912) | Download Citation

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Abstract

THIS work, a companion volume to the author's “Mycology of Foodstuffs,” deals with those adjuncts of the table the use of which, although not strictly necessary, and classed, and for the most part taxed, as luxurious, has become so firmly established that few of us are sufficiently Spartan entirely to avoid it. Fermented beverages, both alcoholic and (reputedly) non-alcoholic, vinegar, mustard (of the French variety), vanilla, cocoa, coffee, tea, and the post-prandial cigar are all submitted to processes of fermentation at one stage or other of their progress towards that culmination of perfection which delights the connoisseur. It is with the organisms concerned, the changes produced, and the diseases to be guarded against in the subtle preparation of these different articles of daily use that the author is concerned.

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DOI

https://doi.org/10.1038/088578b0

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